These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!
Braised Beef Neck Bones
From Statesboro Market2Go
<p>A rich, meaty, and tender, a delightfully cozy meal that uses local meat! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: thehungryhutch.com (Entered by Ariana Giddens)
Serves: 6-8
Ingredients
Grapeseed oil, for searing (or any other neutral oil)
4 pounds
Beef neck bones
Salt to taste
1
Onion (sliced)
2 cloves
Garlic (smashed)
1 tablespoon
Tomato paste
1 teaspoon
Dried thyme
1/2 teaspoon
Black pepper
1/2 cup
Red wine
1 cup
Unsalted beef stock
Serving suggestions include
Rice
or Mashed potatoes
Step by Step Instructions
- Preheat oven to 325. Heat oil over medium-high heat in a Dutch oven or other type of large oven-safe pot. Season the neck bones on all sides with salt, then, working in batches, brown them and set them aside. (replenish the oil as needed)
- Add the onion to the pot (with more oil of needed), season them with salt, and cook for 1 or 2 minutes. Add the garlic cloves, tomato paste, thyme, and pepper, and cook for 1 to 2 more minutes.
- Deglaze the pot with red wine and scrape up bits that are sticking to the bottom.
- Add the neck bones & beef stock, then bring the mixture to a simmer and cover the pot. Put the pot into the oven and cook for 2 hours and 30 minutes, then serve with/over rice or mashed potatoes.