HOME > Chowhound > Home Cooking >

What would you do with beef neck bones?

marthadumptruck May 31, 2007 10:15 AM

We purchased a 1/4 of a cow, and I have about 2 pounds of beef neck bones that I am not sure what do with. Stock? Other suggestions?

Thanks!

Edited to add: these bones seem to have quite a bit of meat on them . . .

  1. Click to Upload a photo (10 MB limit)
Delete
  1. monavano RE: marthadumptruck May 31, 2007 10:17 AM

    Stock. Definitely stock.

    3 Replies
    1. re: monavano
      c
      cheryl_h RE: monavano May 31, 2007 11:01 AM

      Agreed. These will make great stock.

      1. re: monavano
        nasv RE: monavano Jan 19, 2012 11:54 AM

        Agreed... roast them for 30-60 minutes for good caramelization, and then make STOCK!

        1. re: monavano
          c
          ChiliDude RE: monavano Mar 12, 2012 10:43 AM

          D'accordo! (Right on!)

          WOW! I didn't realize how old the original post is...2007!

        2. hannaone RE: marthadumptruck May 31, 2007 11:02 AM

          If they have quite a bit of meat you can use them in a soup as you would ox tails.

          1. c
            ChiliDude RE: marthadumptruck May 31, 2007 12:27 PM

            Minestrone...a thick one with cannelloni beans, lentils, greens and aromatics. Did I mention that I've lived with a woman of Italian heritage for more than 47 years?

            2 Replies
            1. re: ChiliDude
              c
              ChiliDude RE: ChiliDude May 31, 2007 12:34 PM

              Oops! Mi dispiace...Cannelloni is a form of pasta, the beans are cannellini.

              1. re: ChiliDude
                m
                marys1000 RE: ChiliDude Jan 9, 2010 07:42 AM

                Great to see this post ChiliDude - I sometimes see neck bones around here but not many other soup bone selection and was wondering if I could use them in soup. AND I was thinking of trying to make a Riboletta(?) which to me sounded a lot like a minestrone with beans instead of pasta - i.e. a lot like what you describe although I haven't seen a recipe using a meat bone.

              2. Will Owen RE: marthadumptruck May 31, 2007 01:19 PM

                If they're sufficiently meaty, I'd be tempted to treat them like short ribs in some rich, braised casserole dish, like one or two I recall from Rick Bayless's books. You could also do a slow braise with onion and peppers or whatever, pick the cooked meat off the bones, and have yourself one kick-a** batch of beef and noodles! Dang, makes my gout flare up just thinking about it...

                2 Replies
                1. re: Will Owen
                  d
                  dude RE: Will Owen May 31, 2007 01:37 PM

                  Had a similar thought... slow braise with Mexican flavors and use for taco filling

                  1. re: Will Owen
                    c
                    cheesecake17 RE: Will Owen Nov 1, 2009 09:27 AM

                    I think I'm going to try braising with peppers and onions, like I would short ribs. How long would you keep it in the oven?

                    The beef neck bones were so cheap (esp for kosher meat) but I had no idea what to do with them so I didn't buy them..

                  2. 4
                    4Snisl RE: marthadumptruck May 31, 2007 01:53 PM

                    I'd make broth. Then, I'd take the meat off and mix up and simmer with a homemade barbeque sauce. I did that this weekend (1st time attempting homemade barbeque sauce) and plan to do it again the next time I find meaty bones.

                    1 Reply
                    1. re: 4Snisl
                      c
                      cooljerk RE: 4Snisl Nov 28, 2007 06:42 AM

                      I would boil neckbones until almost done take them and put in a baking pan
                      and put barbecue sauce on the neckbones cove with foil and bake 1 hr.

                    2. bitsubeats RE: marthadumptruck Nov 28, 2007 12:47 PM

                      make korean gamjatang which is basically potato soup, however it's potato soup with beef neck bones....or is it pork? Either way the main ingredients are neck bones and potatos and it's very hearty and delicious

                      2 Replies
                      1. re: bitsubeats
                        d
                        dolores RE: bitsubeats Nov 28, 2007 12:53 PM

                        One of the best gravies (red sauce) I've ever tasted had sausage, meatballs, and beef neck bones in it. The cook then made a lasagna with the meat and it was delish.

                        1. re: dolores
                          g
                          gabby29 RE: dolores Nov 28, 2007 02:10 PM

                          The Frugal Gourmet usually made his Italian Tomato Gravy utilizing neckbones as well. It is wonderfully rich and adds depth to the sauce.

                      2. foxy fairy RE: marthadumptruck Nov 28, 2007 02:47 PM

                        Stock. Then some kind of cozy stew with your stock.

                        1. m
                          mturyn RE: marthadumptruck Nov 1, 2009 06:14 AM

                          As others have said, stock...but if there's a fair amount of meat on the bones (as is often the case for neck bones from what is still, as of this writing, Super 88 in Allston), the meat is very nice.

                          So if you're making stock, you might want to remove the meat before all the flavour were leeched-out, but after it's tender (maybe 3 hours), and then continue to boil the bones for their marrows' contribution, as well as to soften connective tissue which has a great texture. I've found that just a little salt and garlic goes really well with the neck meat and cartilage; I've sometimes made a terrine of them, adding a bit of concentrated broth for gelling, then slicing it thin the next day.

                          This last procedure has given me mixed results: sometimes it's tasted great the next day, others, probably when the meat had boiled a bit too long, felt like it had left all its virtues behind and would have been better consumed fresh.

                          Note: at at least one Whole Foods, Alewife's, the butcher told me that lamb neck were available from them if one were to call a few days ahead, so they could know to keep it when they butcher a new lamb carcass; something similar might obtain for beef. The neck meat from abused, corn-fed, steers is so flavourful that I'm keen to try it from the grass-fed and healthy.

                          1. ipsedixit RE: marthadumptruck Nov 1, 2009 12:28 PM

                            If they're meaty, deep fry them.

                            If not, then use for stock.

                            1. bushwickgirl RE: marthadumptruck Jan 9, 2010 08:30 AM

                              I realize this is an old thread.
                              I went to a dinner at my very poor friend's house last year. She made bone stew, just like beef stew, with quite meaty beef neck bones. It was very good, lots of bone chewing and slurping.

                              1. r
                                rnhuber RE: marthadumptruck Jan 19, 2012 10:07 AM

                                This is a very old post, but this kind of stuff is always useful for future readers. I had a boyfriend who's father was Sicilian American from Brooklyn. He always made his spaghetti sauces by slow cooking neck bones in Prego sauce. I wouldn't normally buy Prego. Obviously you can make your own red sauce, but I have to tell you it was amazingly good. The neck bones imparted a meaty flavor and slightly glutinous texture. You'd throw a couple bones on each pile of spaghetti and pick at the meat (okay, suck is more like it). This is so much tastier than ground beef. Also, anytime you slow cook bones in liquid, you get all sorts of nutrients you would never get from just the meat. Give it a try!

                                4 Replies
                                1. re: rnhuber
                                  hotoynoodle RE: rnhuber Jan 19, 2012 12:07 PM

                                  for whatever reason, i have more frequent access to pork neck bones and use them in red sauce.

                                  recently just bought some beef neck bones and the meat on them was quite scant. made a terrific stock though and just a few pounds of bones made several bags of gelatinous goodness. also keep the rendered fat.

                                  1. re: hotoynoodle
                                    b
                                    bear RE: hotoynoodle Mar 12, 2012 09:18 AM

                                    I have some neck bones in the freezer. You've inspired me to make stock for onion soup soon. Did you roast them first?

                                    1. re: bear
                                      hotoynoodle RE: bear Mar 12, 2012 10:15 AM

                                      i prefer milder stocks, so don't ever roast the bones. i simmer for a long time though. at least 8 hours, usually more like 12.

                                      i use carrots, onion and garlic, with some tomato. no celery. dried thyme and bay, with some pepper corns. no salt.

                                      1. re: hotoynoodle
                                        b
                                        bear RE: hotoynoodle Mar 12, 2012 10:24 AM

                                        Thanks. My son keeps telling me that I should make the soup with a light, unroasted stock.

                                2. p
                                  Puffin3 RE: marthadumptruck Mar 12, 2012 08:17 AM

                                  Brown then braise then remove the meat bits then make stock. Celery makes stocks bitter if left in the stock pot too long. Carrots and other root vegs are "flavor sponges" so unless you're leaving them in the stock don't use them but if you do only have them in the slow hours long simmering stock for half an hour or until just fork tender. Remove them and use them in something else. Use large chunks of veg.

                                  5 Replies
                                  1. re: Puffin3
                                    hotoynoodle RE: Puffin3 Mar 12, 2012 10:17 AM

                                    in culinary school and every professional kitchen in which i have worked, the veg stays in the pot the entire time. once the stock is cool enough to strain, use a chinois and press on the veg to get out all the liquid.

                                    1. re: hotoynoodle
                                      p
                                      Puffin3 RE: hotoynoodle Mar 12, 2012 12:29 PM

                                      I'll stick to making my stocks/sauces the same as Thomas Keller. Ref. French Laundry Cook Book page 220-227. It obviously works for Mr. Keller and I can say having made all my stocks/sauces following his method/s for about twelve years I'm quite content with the results. Read page 220 re veg. being "flavor sponges".

                                      1. re: Puffin3
                                        hotoynoodle RE: Puffin3 Mar 12, 2012 02:11 PM

                                        it's because of him i no longer use celery in my stocks.

                                        1. re: hotoynoodle
                                          p
                                          Puffin3 RE: hotoynoodle Mar 12, 2012 02:40 PM

                                          Me too. Since I started following Keller's stock/sauces recipes the quality of my dishes has gone to a new level. I give him the credit not me. There's such a difference between a good stock and a really good stock. His book is one of the most prized recipe books I have.

                                          1. re: hotoynoodle
                                            r
                                            rnhuber RE: hotoynoodle Mar 12, 2012 02:41 PM

                                            It's useful to learn tried and true methods, but that's just a starting place for discovering your own cooking style. There is certainly no one correct authority for something as old and heterogenous as soup making. The decision to press versus remove vegetables should be based on your personal preference and demands of the dish being made, versus what one authority said at some point. Same goes with celery usage. I'm not into it myself, but if you really like the taste then throw some celery in for christ's sake. Doing everything by the book (whichever book you happen to go by) takes all the magic out of cooking.

                                    2. emglow101 RE: marthadumptruck Apr 16, 2013 08:47 PM

                                      I braised beef neck bones after browning in tomato sauce .This made a wonderful gravy. Great value and a very succulent.

                                      Show Hidden Posts