The Weeknight Table

Produce

• 1 large yellow onion, sliced
• 1 green bell pepper, sliced
• 3 celery stalks, sliced
• 6 garlic cloves, minced
• Fresh parsley for garnish

Meat

• 4–5 pounds beef neck bones

Pantry & Seasonings

• 2 tablespoons olive oil
• 2 tablespoons butter
• 1/2 cup all-purpose flour
• 2 teaspoons seasoned salt
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 1 teaspoon dried thyme
• 1 teaspoon browning sauce (optional but highly recommended)
• 2 teaspoons Worcestershire sauce
• 1 tablespoon Better Than Bouillon beef base (or 2 beef bouillon cubes)
• 4 cups beef stock
• 2 bay leaves

Instructions

Start by washing and drying the neck bones really well. Season them generously with the seasoned salt, kosher salt, black pepper, smoked paprika, onion powder, garlic powder, cayenne, and thyme. Let them sit for about 20–30 minutes if you have time. That gives the seasoning a chance to really settle into the meat.

Heat a large heavy-bottom pot or Dutch oven over medium-high heat. Add the olive oil and sear the neck bones in batches until deeply browned on all sides. Don’t rush this part. The browning is where all the flavor for the gravy starts. Once browned, remove the neck bones and set them aside.

Lower the heat slightly and add the butter. Toss in the onions, bell peppers, and celery. Cook them for about 6–8 minutes until softened and slightly caramelized. Add the garlic and cook for another minute.

Sprinkle the flour over the vegetables and stir continuously for 2–3 minutes to cook out the raw flour taste. You’re basically building a roux directly in the pot. Slowly pour in the beef stock while whisking so the gravy stays smooth.

Add the Worcestershire sauce, browning sauce, beef base, and bay leaves. Stir everything together until the gravy is rich and smooth.

Place the neck bones back into the pot along with any juices that collected on the plate. The gravy should mostly cover the meat. Bring everything to a gentle simmer, then cover with a lid and cook on low heat for about 3 to 3 1/2 hours, stirring occasionally.

The neck bones are done when the meat is fall-apart tender and almost sliding off the bone. If the gravy gets too thick during cooking, add a splash of stock or water. If it’s too thin at the end, let it simmer uncovered for a few minutes.

Taste the gravy before serving and adjust the seasoning if needed.

Serve this over white rice, mashed potatoes, or buttered noodles with cornbread on the side.