Ella Walter
Cooking neck bones in a pot is a great way to make a hearty meal. Neck bones are inexpensive and versatile, with ample cartilage, lots of minerals, and plenty of meat surrounding the bone. The most common types of neck bones used for cooking are beef and pork. Pork neck bones are often used in soul food meals, while beef neck bones are similar to oxtail but have less meat. To cook neck bones in a pot, you can braise or slow cook them with vegetables, spices, and herbs. The cooking time will depend on how tender you want the meat to be, but it typically takes around 2-4 hours to achieve fall-off-the-bone tenderness.
| Characteristics | Values |
|---|---|
| Type of meat | Pork, Beef, Turkey, Chicken |
| Cooking method | Braising, Slow cooking, Instant pot, Stovetop |
| Spices | Salt, Pepper, Paprika, Garlic powder, Sage, Cumin |
| Aromatics | Bay leaves, Thyme, Fresh herbs |
| Cooking time | 2-4 hours |
| Storage | Airtight container in the fridge for up to 4 days, or freeze for up to 2-3 months |
| Reheating | Oven for 15 minutes at 350°F, Microwave in 60-second intervals |
| Nutritional info (per serving) | Calories: 397-400kcal, Carbohydrates: 3-7g, Protein: 39-46g, Fat: 23-27g |
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What You'll Learn
Braising beef neck bones in the oven
Step 1: Preheat the Oven and Prepare the Neck Bones
Preheat your oven to between 325°F and 400°F. The exact temperature may depend on your oven and preferences. While the oven is heating up, season your beef neck bones with a generous amount of your chosen spices. Common spice choices include salt, pepper, cumin, garlic powder, paprika, and dried garlic. You can also add other spices like onion powder, parsley, oregano, thyme, or cayenne pepper to suit your taste.
Step 2: Brown the Neck Bones
Place an oven-safe skillet or roasting pan on the stovetop over medium to medium-high heat. Add a thin layer of vegetable oil, bacon fat, or another cooking oil of your choice. Once the oil is hot, sear the neck bones in batches until they are nicely browned on all sides. This step should take approximately 2 to 3 minutes per side, and you may need to add more oil as you go.
Step 3: Prepare the Braising Liquid
In the same pan, you can add some diced onions, garlic, and other aromatics like thyme or bay leaves. Sauté these ingredients for a minute or two until the onions start to soften. Then, deglaze the pan by adding a splash of red wine, apple cider vinegar, or another liquid of your choice, scraping up any browned bits from the bottom of the pan. You can also add tomato paste or canned tomato sauce at this stage for a richer flavor.
Step 4: Braise in the Oven
Nestle the browned neck bones into the braising liquid. The liquid should come up the sides of the neck bones, but they don't need to be completely covered. Bring the liquid to a simmer, then place the pot in the preheated oven. Braise the neck bones for approximately 2 to 3 hours, or until the meat is tender and falls off the bone easily.
Step 5: Rest, Serve, and Store
Once the neck bones are braised to perfection, remove them from the oven and let the meat rest for a few minutes before serving. Braised beef neck bones go well with sides like mashed potatoes, rice, roasted vegetables, or grits.
Any leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for 2-3 months. Reheat in the oven or microwave until warmed through before enjoying again!
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Cooking pork neck bones on the stove
Preparation:
Firstly, ensure that your pork neck bones are fully thawed before starting. This allows the seasoning to stick better and the meat to cook more evenly. You can also clean the pork neck bones using lemon to remove any unwanted membranes. Rinse the neck bones with cool water and set them aside.
Seasoning:
In a small bowl, combine salt, pepper, paprika, garlic powder, and sage to create a spice rub. Generously season the neck bones with this mixture, ensuring an even coating. You can also add other spices like onion powder, parsley, oregano, thyme, cayenne, or Italian seasoning to suit your taste.
Cooking the pork neck bones:
Add bacon fat or oil to a large skillet and place it on the stovetop over medium-high heat. Place the seasoned neck bones in the skillet and brown them on all sides for about 5-6 minutes. This step adds flavour and locks in the juices.
Next, add diced onions, garlic, and other aromatics like bay leaves or thyme to the skillet. You can also include diced carrots and celery for additional flavour. Sauté these ingredients with the neck bones until the onions are golden brown.
Now, add water or stock to the skillet. You can also use a combination of water, cooking wine, vinegar, and spices like cilantro and basil. Bring the liquid to a boil, then reduce the heat to a simmer. Cover the pot and let the neck bones cook for at least 2 hours until the meat is tender and falls away from the bone.
Serving:
For a complete meal, serve your tender pork neck bones with side dishes like collard greens, rice, roasted potatoes, cornbread, or mashed sweet potatoes. Enjoy the delicious, fall-off-the-bone pork neck bones cooked right on your stovetop!
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Using an instant pot to save time
Using an instant pot is a great way to save time when cooking neck bones. This method is ideal for those who want to skip the extra steps that come with slow cooking over the stove or don't want to wait hours for the neck bones to cook. Pressure cooking can tenderize the meat much faster than boiling it on the stove, and you only need about 15 minutes to prep everything before adding all of the ingredients to the Instant Pot.
For example, to make pork neck bones in an instant pot, you can follow these steps:
- Clean and season the pork neck bones.
- Add oil to the instant pot and select the \"Saute\" function.
- Once the oil is hot, sear the pork neck bones in batches.
- Add chopped onions and garlic, and saute while scraping the bottom of the pot.
- Add any additional ingredients or spices, such as liquid smoke, white pepper, or garlic powder.
- Mix all ingredients in the pot, close and lock the lid.
- Cook on high pressure for 50 minutes.
Similarly, when cooking beef neck bones, the instant pot is a convenient option. Here are the steps:
- Set the instant pot to the "Saute" function and add oil.
- Brown the beef neck bones on all sides.
- Add chopped onions and garlic, and saute for 2-3 minutes.
- Pour in the beef broth and add a bay leaf.
- Close the instant pot lid, set the valve to sealing, and cook on high pressure for 60 minutes.
- Allow for a natural pressure release for 10 minutes before releasing the remaining pressure.
Using an instant pot, you can have tender and flavorful neck bones in a fraction of the time compared to traditional cooking methods.
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Browning the meat before adding aromatics
To brown the meat, start by drying the raw meat with paper towels and letting it reach room temperature. This prevents the meat from steaming in the pan and ensures even cooking. Next, heat oil in a cast-iron pan, preferably a mixture of olive oil and butter. You can also add flour to the meat pieces to prevent them from sticking to the pan. Place the meat in the hot oil and let it cook without disturbing it, allowing it to develop a brown and crispy crust. For neck bones, this should take around 5-6 minutes on each side.
Browning the meat creates a rich flavour base for the dish through the Maillard reaction, a chemical reaction between amino acids and sugars in the meat that breaks down large molecules into smaller ones, resulting in the perception of flavours and aromas. This process also leaves browned bits in the pan, which can be deglazed to create a delicious sauce.
By browning the meat before adding aromatics, you not only improve the flavour and appearance of the meat but also ensure that the dish as a whole is more appetizing.
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Adding spices and herbs to the pot
When cooking neck bones in a pot, there are a variety of spices and herbs you can use to add flavour.
For beef neck bones, you can season the meat with salt, pepper, and cumin. You can also add dried garlic to the mix. After sauteing garlic, diced onions, carrots, and celery in a pot, add tomato paste and water or beef (or vegetable) stock. Then, place the beef neck bones into the pot and cover with a lid. Allow the mixture to boil and then simmer for two hours. After this, you can add any number of aromatic ingredients like bay leaves, thyme, or other fresh herbs. Cover the pot and let it cook for another three to four hours.
If you're using an instant pot, you can season the meat with black pepper, garlic powder, and salt. You can also add paprika, as well as sage.
For pork neck bones, you can use a combination of onion powder, parsley, oregano, thyme, cayenne, smoked paprika, chilli flakes, Italian seasoning, Creole seasoning, or bay leaves. You can also add some heat with fresh jalapeños, habaneros, or Scotch bonnet peppers.
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Frequently asked questions
Neck bones should be cooked for at least 2 hours to achieve tender meat. For fall-off-the-bone neck bones, it will take 3-4 hours.
Firstly, season the neck bones with your chosen spices. Then, brown the meat in a skillet or frying pan. Next, add vegetables, stock, and water to a pot and bring to a boil. Add the neck bones, reduce to a simmer, and cook for 2 hours. Finally, add any aromatic ingredients, cover, and cook for a further 3-4 hours.
Neck bones should be cooked at a medium-low temperature.
Neck bones can be served with Collard Greens, Rice, Roasted Fingerling Potatoes, Mashed Sweet Potatoes, or Cornbread.
