Southern Beef Neck Bones

This Southern Beef Neck Bones recipe is a homestyle favorite cooked on the stove until the meat from the neck bones falls off the bone. Pair this with rice, greens, or cornbread. You may also love our Pork Neck Bones.

What Are Neck Bones

Beef neck bones are the meat and bone from the neck of a cow. They have a small amount of meat on them and when simmered, the meat is tender and juicy. Neck bones are very inexpensive and are often served for soul food meals along with Collard Greens and Southern Cornbread.

Where to Buy Them

You may find packages of neck bones with little to no meat, which are mostly bones. Pay close attention and look for packages with meatier bones.

I find them readily available in local grocery stores. You can also check specialty markets, even some Asian grocery stores.

How to Make Southern Beef Neck Bones

1. Pat the neck bones dry and season both sides.
2. Place a large pot on medium-high heat. When hot add the olive oil along with the seasoned neck bones.
3. Sear each side of each neck bone.
4. Add onions and saute.
5. Add broth to the pot and deglaze the pot by scooping up any brown bits.
6. Adjust the heat to medium-low. Simmer.

Cook Time

You will need to simmer them on the stove for a couple of hours. If you like them really tender, juicy, and fall-off-the-bone, it will take 3-4 hours to cook.

Can You Add Vegetables?

Absolutely! Just about any vegetable will work. Simply add them to the pot to cook low with the meat.

• Collard Greens
• Kale
• Potatoes
• Carrots
• Celery
• Broccoli

How to Store Them

Cooked neck bones can be stored in the fridge tightly covered for 3-4 days.

Freezer Tips

You can freeze leftovers tightly covered and sealed. For best taste, they will last up to 3 months. Defrost overnight in the fridge and reheat.

Pair With These Recipes

Southern Candied Sweet Potatoes
Southern Fried Cabbage with Bacon
Southern Green Beans and Potatoes
African American Cornbread Dressing
Southern Fried Okra

Print Pin

5 from 4 votes

Southern Beef Neck Bones

This Southern Beef Neck Bones recipe is a homestyle favorite cooked on the stove until the meat from the neck bones falls off the bone. Pair this with rice, greens, or cornbread.

Prep Time 20 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 20 minutes minutes

Servings 4 servings

Calories 728kcal

Author Brandi Crawford

Ingredients

• 2-3 pounds beef neck bones
• 1 teaspoon smoked paprika
• 1/2 tablespoon Creole Seasoning
• salt and pepper to taste
• 1 teaspoon olive oil
• 2 cups broth Any broth: beef, chicken, pork, vegetable or water. Use enough liquid to cover the neck bones.
• 1 cup chopped onions I used white onions.

Instructions

• Pat the neck bones dry and season both sides of each with the spices.
• Place a large pot on medium-high heat. When hot add the olive oil along with the seasoned neck bones.
• Sear each side of each neck bone. Remove the neck bones from the pot.
• Add the onions and saute for 2-3 minutes or until soft and fragrant.
• Add the broth to the pot and deglaze the pot by scooping up any brown bits (leave them in the pot for flavor) with a spatula or wooden spoon.
• Add the neck bones back to the pot. Ensure the neck bones are covered in liquid. Add additional if necessary. They will take longer to cook if they are not completely covered
• Adjust the heat to medium-low. Cover the pot and simmer for 2-4 hours. The longer the neck bones cook, the more tender they will be. Fall-off-the-bone neck bones typically take 3-4 hours.

Notes

You can season the neck bones with whatever you want and substitute Creole seasoning for any of your favorite spices or beef rubs.

While the neck bones cook, check in and add additional liquid to the pot as the liquid cooks down.

Just like ham hocks, you may find packages of neck bones with little to no meat, which are mostly bones. Pay close attention and look for packages with meatier bones.

I find them readily available in local grocery stores. You can also check specialty markets, even some Asian grocery stores.

You will need to simmer them on the stove for a couple of hours. If you like them really tender, juicy, and fall-off-the-bone, it will take 3-4 hours to cook.

Nutrition

Serving: 8ounces | Calories: 728kcal | Carbohydrates: 3g | Protein: 59g | Fat: 52g