Red Wine Braised Beef Neck with Garlic and Shallots

This low and slow recipe turns a tougher cut of meat into something tender, juicy and flavorful. Beef neck is just as flavorful as oxtail or short ribs. The beef is braised in a mixture of beef bone broth, red wine, garlic, shallots and spices. Trust us, you’ll want to keep going back for more. Braised beef neck pair nicely with mashed potatoes, brussels sprouts or jasmine rice.

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How to cook beef neck?
Beef neck has a good amount of meat and cartilage with minimal fat. Create a meaty bone broth or use the meat in soups and stews for a mouth watering dish. Consider using a slow cooker, pressure cooker, or Dutch oven.

When slow cooked, the meat that comes from the neck bones has a similar taste and texture to oxtail or short ribs. Low and slow cooking is the perfect way to break down the collagen and create meat that's tender, juicy and flavorful.

How to make beef neck in the slow cooker?
You can also make this in a slow cooker. Make sure to brown the meat in a cast iron pan and build flavor with the aromatics. Turn the slow cooker on high for about 4-5 hours or low for about 6-8 hours. Cover with the lid and cook until the neck bones are tender.

What to serve with beef neck?
The best side dishes to serve with neck bones are mashed potatoes, jasmine rice, roasted brussels sprouts, creamed corn, mashed cauliflower, cornbread, macaroni and cheese, polenta, and green beans.

Red Wine Braised Beef Neck with Garlic and Shallots

1. Heat oven and season meat: Preheat the oven to 300 degrees F. Open and remove the neck bones from the packaging. Place on a large plate, pat dry with paper towels. Season generously with salt and pepper, if you prefer. Let sit at room temperature for about 10 minutes or until all ingredients have been prepped.
2. Brown the neck bones: Heat tallow over medium-high heat in a Dutch oven. Add the neck bones in one layer (you may need to work in batches). Sear all sides until deeply browned. This will take about 10 to 15 minutes. Once browned, transfer the neck bones to a bowl and set aside.
3. Saute the vegetables: Turn the heat down to medium and add the onions, shallots and garlic. Cook until they begin to soften, about 5 minutes.
4. Add the liquid: Then slowly pour wine to deglaze the dutch oven. Use a wooden spoon to scrape all those caramelized bits off the bottom. Cook the wine down by half before placing the seared neck bones back into the dutch oven. Add enough beef bone broth to partially or fully submerge meat. How much liquid depends on how you want to serve it. Think stew versus a thick sauce! On medium heat, bring to a simmer.
5. Braise in the oven: After it comes to a simmer, add fresh thyme sprig and bay leaves. Cover the pot with a lid and place in the oven. Cook low and slow for about 3 hours or until tender. Make sure to check on the meat and move it around during cooking. Cook time will vary, but when it’s tender and falling apart from the bone, it’s done! Optional step: Around 3 hours, when the meat becomes tender, remove the lid and let the liquid reduce down for about 30 minutes. This will give the meat a nice caramelized crust as well.
6. Remove from the oven and let rest: Take the meat out of the dutch oven and set aside on a cutting board. Meat should be tender enough to pull off the bones.
7. Strain broth: Make sure to strain broth to remove any bone fragments before serving!
8. Either enjoy as a stew or reduce liquid on the stove to create a concentrated sauce. Make sure to serve with something satisfying to soak up all that rich meat flavor. Pair with roasted cauliflower, mashed potatoes, or polenta.
9. Store leftovers in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.