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braised beef neck bones sandwich

Beef Neck Bones Sandwich with Caramelized Onions and Beer Sauce

Humble beef neck bones braised to fall off the bone tender perfection then assembled into a sandwich with caramelized onions and a homemade beer sauce.
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Course: Main Course
Cuisine: Modern Soul Food, Soul Food
Servings: 4 people
Calories: 423kcal
Author: Marwin Brown

Ingredients

Beef Neck Bones

Caramelized Onions

  • 1 large yellow onion
  • 1 tablespoon Olive oil
  • ½ tablespoon Salt
  • Sugar optional

Beer Sauce

  • ¼ cup red stripe or other lager style beer
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon maple syrup
  • 1 tablespoon dijon mustard
  • 1 teaspoon garlic powder
  • ½ teaspoon salt and pepper

Instructions

Caramelized Onions

  • Coat the bottom of the pan with olive oil. Heat the pan on medium heat until the oil is shimmering. Add the onion slices and stir to coat the onions with the oil. Spread the onions out evenly over the pan and let cook, stirring occasionally.
  • Depending on how strong your stovetop burner is you may need to reduce the heat to medium low to prevent the onions from burning or drying out.
  • After 10 minutes, sprinkle some salt over the onions, and if you want, you can add some sugar to help with the caramelization process. If they start to dry, add a little water and stir.
  • Let cook for 30 minutes to an hour more, stirring every few minutes. As soon as the onions start sticking to the pan, let them stick a little and brown, but then stir them before they burn.

Beer Sauce

  • Combine beer sauce ingredients in a small bowl; stir with a whisk. Add mixture to a sauce pan; bring to a boil, scraping pan to loosen browned bits. Cook 3 minutes or until liquid is reduced by ½.

Assemble the Sandwich

  • Top bottom bun with chopped neck bones, onions, and slices of cheese.
    Broil in oven at high settings to melt the cheese for five minutes.
    Top with sauce and top bun.

Video

Notes

  • Sear the neck bones first as you would any other braised meat recipe
  • Use a braising liquid that is somewhat acidic and make sure you have adequate liquid to submerge the neck bones
  • Make sure your pot has a heavy lid. If it doesn't, then top the pot with parchment paper first and then cover with lid during cooking
  • Cook them low and slow (275-325 degrees in the oven)

Nutrition

Calories: 423kcal | Carbohydrates: 31g | Protein: 22g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 49mg | Sodium: 2123mg | Potassium: 850mg | Fiber: 4g | Sugar: 10g | Vitamin A: 8505IU | Vitamin C: 8mg | Calcium: 102mg | Iron: 4mg
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