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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


Beef Neck Bones

  • 2-1/2 pounds Beef Neck bones
  • Salt And Pepper
  • Olive Oil For Searing
  • 1 whole Medium Onion Finely Diced
  • 3 whole Carrots Finely Diced
  • 3 cloves Garlic Minced
  • 2 cups Red Wine
  • 2 cups Beef Broth
  • 1 6 oz. can tomato paste
  • 1 tbsp smoked sweet paprika
  • 1 bay leaf
  • Sliced Fontina or Brie Cheese
  • 2 hamburger buns

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
  • 1/2 teaspoon salt and pepper


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.

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 1/2.

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
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