Servings: 4 people
Beef Neck Bones
Rub the outside of the neck bones with salt and pepper. In a large skillet over high heat, brown the neck bones on all sides. Set aside and reserve.
Add carrots, onions and garlic to the pot and saute 3-5 minutes. Season with paprika and additional salt and pepper.
Add the tomato paste to the pot and mix well with the vegetables.
Add the wine and deglaze the pan with a wooden spoon scraping up any brown bits stuck to the bottom of the pan. Add the stock and bay leaf. Mix well then add the neck bones back to the pot. Top with fresh herbs.
Bring to a boil then reduce to a simmer and cooking on low for 4-6 hours. Alternatively you can braise in the oven at 275 degrees. Remove neck bones and let cool slightly. Pull the beef away from the bones and chop. Beef should be tender and easy to pull apart.
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.
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.
- 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)
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