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The flesh and bone from a cow's neck are known as beef neck bones. They have a tiny bit of flesh on them, and the meat is juicy and soft when it is boiled. Neck bones are cheap and frequently served with Southern cornbread and collard greens in soul cuisine dinners.
Neck bones are one of the best ingredients to cook with. In terms of cuts of beef, they are just as flavorful as short ribs or oxtails but come at a fraction of the cost. It gives plenty of time for the bones to lend flavor to the sauce and for the collagen from the connective tissues to melt, imparting body and a rich mouthfeel. You can use beef neck bones in any recipe calling for shanks or oxtail, but most involve simmering them in a sauce or other cooking liquid.
How to make:
Dry the neck bones with a pat, then salt both surfaces.
Turn up the heat to medium-high in a big saucepan. Add the olive oil and the seasoning-coated neck bones when they are heated.
each neck bone's side with a flame.
Stir in the onions.
Deglaze the pan by adding stock and scraping out any browned pieces.
Heat should be set at medium-low. Simmer.
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