Slow Cooker Beef Neck Bones and Gravy Recipe

Beef neck bones: These are the star of the dish, providing rich, meaty flavor and tender texture when slow-cooked.

Onion: Adds sweetness and depth to the gravy.

Garlic: Enhances the overall flavor with its aromatic and savory notes.

Beef broth: Forms the base of the gravy, adding richness and depth.

Dried thyme: Adds an earthy, slightly minty flavor to the dish.

Dried rosemary: Provides a woody, pine-like aroma that complements the beef.

Salt: Enhances all the flavors in the dish.

Black pepper: Adds a touch of heat and complexity.

Flour: Used to thicken the gravy, giving it a smooth and rich consistency.

Vegetable oil: Used for browning the beef neck bones, adding a layer of flavor.

When browning the beef neck bones in the skillet, make sure not to overcrowd the pan. Browning in batches ensures that each piece gets a nice, even sear, which enhances the flavor of the gravy. Additionally, deglaze the skillet with a bit of beef broth after sautéing the onion and garlic to capture all the flavorful bits stuck to the bottom before adding it to the slow cooker.

• beef neck bones - Substitute with oxtail: Oxtail has a similar texture and flavor profile, making it a suitable replacement for beef neck bones in slow-cooked dishes.

• beef neck bones - Substitute with beef short ribs: Beef short ribs provide a rich, meaty flavor and tender texture that works well in slow-cooked recipes.

• onion - Substitute with shallots: Shallots offer a milder, sweeter flavor compared to onions, which can add a subtle complexity to the dish.

• onion - Substitute with leeks: Leeks have a mild onion-like taste and can add a unique flavor to the dish.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it will have a slightly different texture and intensity.

• garlic - Substitute with shallots: Shallots can provide a mild garlic-like flavor along with a hint of sweetness.

• beef broth - Substitute with chicken broth: Chicken broth can be used if beef broth is unavailable, though it will have a lighter flavor.

• beef broth - Substitute with vegetable broth: Vegetable broth is a good alternative for a lighter, vegetarian-friendly option.

• dried thyme - Substitute with fresh thyme: Fresh thyme can be used in place of dried thyme, though you may need to use a larger quantity.

• dried thyme - Substitute with dried oregano: Dried oregano has a different flavor but can still complement the dish well.

• dried rosemary - Substitute with fresh rosemary: Fresh rosemary can be used instead of dried, but you may need to use a larger quantity.

• dried rosemary - Substitute with dried sage: Dried sage offers a different but complementary flavor to rosemary.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor to the dish.

• salt - Substitute with kosher salt: Kosher salt can be used in place of regular table salt, though you may need to adjust the quantity.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile.

• black pepper - Substitute with cayenne pepper: Cayenne pepper can add a bit more heat and spice to the dish.

• flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent in place of flour.

• flour - Substitute with arrowroot powder: Arrowroot powder is another thickening agent that can replace flour.

• vegetable oil - Substitute with olive oil: Olive oil can be used in place of vegetable oil for a slightly different flavor.

• vegetable oil - Substitute with canola oil: Canola oil is a neutral-flavored oil that can replace vegetable oil.

• Allow the beef neck bones and gravy to cool completely before storing. This helps prevent condensation, which can lead to freezer burn.

• Transfer the cooled beef neck bones and gravy into airtight containers or heavy-duty freezer bags. If using freezer bags, remove as much air as possible before sealing to maintain freshness.

• Label each container or bag with the date and contents. This ensures you can keep track of how long the beef neck bones and gravy have been stored.

• Store the containers or bags in the refrigerator if you plan to consume the beef neck bones and gravy within 3-4 days. For longer storage, place them in the freezer, where they can be kept for up to 3 months.

• When ready to reheat, thaw the beef neck bones and gravy in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture and flavor.

• Reheat the beef neck bones and gravy in a saucepan over medium heat, stirring occasionally until heated through. You can also reheat in the microwave, using a microwave-safe dish and stirring every couple of minutes to ensure even heating.

• If the gravy has thickened too much during storage, add a splash of beef broth or water while reheating to achieve the desired consistency.

• For a fresh touch, consider adding freshly chopped parsley or a squeeze of lemon juice before serving to brighten the flavors.

• Stovetop Method:

  • Place the leftover beef neck bones and gravy in a saucepan.
  • Add a splash of beef broth or water to prevent drying out.
  • Heat over medium-low heat, stirring occasionally, until warmed through.

• Oven Method:

  • Preheat your oven to 350°F (175°C).
  • Transfer the leftovers to an oven-safe dish and cover with aluminum foil.
  • Bake for about 20-30 minutes, or until the meat is heated thoroughly.

• Microwave Method:

  • Place the leftovers in a microwave-safe container.
  • Cover with a microwave-safe lid or plastic wrap with a small vent.
  • Heat on medium power in 1-2 minute intervals, stirring in between, until hot.

• Slow Cooker Method:

  • Return the leftovers to the slow cooker.
  • Add a bit of beef broth or water to maintain moisture.
  • Set to low and heat for 1-2 hours, or until the beef neck bones are warmed through.

• Sous Vide Method:

  • Place the leftovers in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  • Heat a pot of water to 140°F (60°C) using a sous vide immersion circulator.
  • Submerge the bag in the water bath and heat for about 1 hour, or until the meat is thoroughly warmed.

• Skillet: Used for browning the beef neck bones and sautéing the onions and garlic.

• Slow cooker: The main appliance used to cook the beef neck bones slowly, making them tender and flavorful.

• Chopping board: Essential for chopping the onion and mincing the garlic.

• Chef's knife: Used for chopping the onion and mincing the garlic.

• Measuring spoons: Needed to measure out the thyme, rosemary, salt, and black pepper.

• Measuring cup: Used to measure the beef broth.

• Mixing bowl: Used to mix the flour with water to create the slurry for thickening the gravy.

• Wooden spoon: Useful for stirring the ingredients in the skillet and slow cooker.

• Tongs: Handy for turning the beef neck bones while browning them in the skillet.

• Ladle: Used for serving the gravy.

Pre-brown in batches: Brown the beef neck bones in batches to save time and ensure even browning.

Prep ingredients ahead: Chop the onion and mince the garlic the night before to streamline your morning routine.

Use pre-made broth: Opt for store-bought beef broth to cut down on preparation time.

Instant thickening: Use instant gravy mix instead of making a slurry to save time on thickening.

Slow cooker liner: Use a slow cooker liner for easy cleanup, saving you time after cooking.