How to Cook Beef Neck

Most people are familiar with cuts of beef like filet mignon, flank, skirt and chuck, but when it comes to a beef neck, they are clueless on how to start to cook this rare piece of beef. Many cultures use most parts of the cow for cooking while in America, the more obscure parts of the cow are discarded. When cooked properly, the beef neck is a delicacy and is very versatile.

Things You'll Need

• Beef neck Beef broth Bay leaves Carrots Onions Celery Salt Pepper Honey Soy sauce Garlic Ginger

Instructions

Beef Stock

1. Place about 3 lbs. of beef neck in a stock pot and cover with water.

2. Add a cup of roughly chopped carrots, celery and onions to the water.

3. Add three bay leaves and about a teaspoon of fresh ground pepper

4. Slowly simmer this brew for three to four hours. Remove from stove and let cool.

5. Strain all bones, seasonings and vegetables from the broth. Add soup ingredients at any time.

Short Rib Style Beef Neck

1. Place four to five beef neck segments in a slow cooker covered with two cups of beef broth.

2. Add 1/2 cup of honey and 1/2 cup of soy sauce to the broth mixture.

3. Add 4 chopped garlic cloves and 1 tbsp. of chopped ginger.

4. Cook the beef neck on low for 6 hours. The meat will fall off the bone it will be so tender. Remove the bones and serve the beef and sauce with rice or noodles.

Tips & Warnings

• Roasting a beef neck in a preheated oven for 2 hours before using in a beef broth or crock pot recipe with give your recipe a rich and roasted flavor.

• All beef must be cooked to an internal temperature of 145 degrees F or higher to prevent any food-borne illness.

Resources

• Read this Article in Spanish
• More recipes for beef neck