Beef neck bones are often overlooked in the selection for meats to prepare. They can usually be found in your local grocery, but if you don't see them feel free to ask the butcher. They may even have them at a very good price!
If you are a fan of oxtail, you're sure to love this simple and flavorful dish!
3.5 pounds beef neck bones, sliced 1/4" thick
2 medium yellow onions, peeled and sliced into quarters
3 tablespoons olive oil
2 teaspoon pink Himalayan salt
1 tablespoon garlic powder
1 teaspoon black pepper
2 teaspoons cumin
2 teaspoons chili powder
4 leaves fresh basil
1 cup water
28 oz canned sugar free tomato puree
1 tablespoon worcestershire sauce
In a large glass bowl, add in all of the neckbones. Cover with 1 tablespoon of the olive oil, and season with all of the dry seasonings. Mix well to coat evenly.
Prepare a 7 quart crock pot. Spread out the remaining 2 tablespoons of olive oil in the crock pot. Lay the neck bones in to the crock pot, adding in slices of the onion in between.
Whisk the tomato sauce, worcestershire sauce, and water together. Shred the fresh basil into pieces and add into the mix. Pour over the neckbones in the crockpot. Set to high and cook for 8 hours.
Enjoy with caulimash, or just dig in like this sweet girl!