How to make braised beef neck bones


In this short quick 1-and-a-half-minute video, Food fidelity shows you how to make beef neck bones braised to fall off the bone tenderness in deep and rich red wine-based broth for an upgrade on a classic soul food staple dish. Ingredients are below.




  • 4 lbs Beef Neck Bones
  • Salt and Pepper
  • 1 tablespoon Olive Oil
  • 1 medium Onion
  • 2 Celery ribs
  • 3 medium Carrots
  • 3 cloves Garlic Cloves
  • 2 cups Red Wine
  • 2 cups Beef Broth
  • 6 oz Tomato Paste
  • 1 tablespoon Smoked Sweet Paprika
  • 1/2 tablespoon All Spice
  • 1 Bay Leaf


  • Rub the outside of the neck bones with salt and pepper. In a large skillet over high heat, brown the neck bones on all sides. Set aside and reserve.
  • Add carrots, onions, celery, and garlic to the pot and saute 3-5 minutes. Season with paprika, all spice and additional salt and pepper.
  • Add the tomato paste to the pot and mix well with the vegetables.
  • Add the wine and deglaze the pan with a wooden spoon scraping up any brown bits stuck to the bottom of the pan. Add the stock and bay leaf. Mix well then add the neck bones back to the pot. Top with fresh herbs.
  • Bring to a boil then reduce to a simmer and cooking on low for 4-6 hours. Alternatively, you can braise in the oven at 275 degrees. Remove neck bones and let cool slightly. Pull the beef away from the bones and chop. Beef should be tender and easy to pull apart.



Sear the neck bones first as you would any other braised meat recipe Use a braising liquid that is somewhat acidic and make sure you have adequate liquid to submerge the neck bones Make sure your pot has a heavy lid. If it doesn’t, then top the pot with parchment paper first and then cover with lid during cooking Cook them low and slow (275-325 degrees in the oven)