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Country Cooking Neck Bones

Braised Country Cooking Neck Bones recipe! Tender, fall-off-the-bone meat in a rich, flavorful sauce. Get cozy with this comforting, slow-cooked dinner - try it tonight!

Savor the comfort of down-home cooking with these fall-off-the-bone tender Country Cooking Neck Bones.

Braised in a rich, flavorful broth with sautéed onions, garlic, and bell peppers, this hearty dish is sure to become a family favorite, perfect for a chilly evening or special gathering.

Ready Time

2 hrs


8 servings


  • 2 pounds beef neck bones
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 medium bell pepper, chopped
  • 2 medium tomatoes, chopped
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 4 cups beef broth


Preheat your oven to 300°F (150°C). In a large Dutch oven, heat the olive oil over medium-high heat.

Add the chopped onion and sauté until browned, about 5 minutes.

Add the minced garlic and cook for an additional minute, until fragrant. Add the chopped bell pepper and cook until tender, about 3-4 minutes.

Add the beef neck bones to the pot, browning them on all sides, about 5 minutes.

Remove the browned neck bones from the pot and set them aside. Add the chopped tomatoes, paprika, dried oregano, salt, black pepper, and cayenne pepper (if using) to the pot.

Stir well to combine.

Add the beef broth to the pot, scraping up any browned bits from the bottom. Return the browned neck bones to the pot, cover, and transfer to the preheated oven.

Braise for 2 1/2 to 3 hours, or until the meat is tender and falls off the bone.

Remove the pot from the oven and let it cool slightly. Serve hot, garnished with fresh parsley if desired.


You can ask your butcher to cut the neck bones into smaller pieces if desired, making them easier to brown and cook.

If using cayenne pepper, adjust the amount to your desired level of heat.

Beef broth can be substituted with beef stock or a combination of beef and chicken broth for added depth of flavor.

During the braising process, you can occasionally baste the neck bones with the juices in the pot to keep them moist.

If you prefer a thicker sauce, remove the pot from the oven 30 minutes prior to serving and simmer on the stovetop, uncovered, to reduce the liquid.

You can serve the neck bones with your choice of sides, such as mashed potatoes, rice, or roasted vegetables.

Leftovers can be refrigerated for up to 5 days or frozen for up to 3 months.

Reheat gently in the oven or on the stovetop.

Nutrional Value

  • Calories: 440
  • Protein: 34g
  • Fat: 24g
  • Saturated Fat: 7g
  • Cholesterol: 60mg
  • Carbohydrates: 24g
  • Fiber: 2g
  • Sugar: 4g
  • Sodium: 450mg
  • Potassium: 450mg
  • Vitamin A: 10% of the Daily Value (DV)
  • Vitamin C: 60% of the DV
  • Calcium: 4% of the DV
  • Iron: 20% of the DV
Country Cooking Neck Bones
Country Cooking Neck Bones

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