Nothing warms the soul quite like a hearty bowl of beef neck bone soup. This recipe is a game-changer for those chilly evenings when you crave something deeply flavorful and satisfying.
Why This Recipe Works
- The beef neck bones are packed with collagen, which transforms into gelatin during cooking, giving the soup a rich, velvety texture.
- Slow simmering extracts maximum flavor from the bones and vegetables, creating a depth of taste that’s hard to beat.
- This soup is incredibly versatile, allowing you to tweak the ingredients based on what’s in your pantry or your dietary preferences.
Ingredients
- 2 lbs beef neck bones
- 1 large onion, chopped
- 3 carrots, peeled and sliced
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 8 cups water
- 2 bay leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
Equipment Needed
- Large pot
- Wooden spoon
- Knife
- Cutting board
- Measuring cups and spoons
Instructions
Step 1: Brown the Beef Neck Bones
Heat the olive oil in a large pot over medium-high heat. Add the beef neck bones and brown them on all sides, about 5 minutes per side. This step is crucial for developing a deep, rich flavor in the soup.
Step 2: Sauté the Vegetables
Add the onion, carrots, celery, and garlic to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. This builds the flavor base of your soup.
Step 3: Simmer the Soup
Pour in the water and add the bay leaves, salt, and pepper. Bring to a boil, then reduce the heat to low and simmer, covered, for at least 2 hours. The longer you simmer, the more flavorful the soup will be.
Step 4: Skim the Fat
After simmering, skim off any excess fat from the surface of the soup. This step ensures your soup is not overly greasy and has a cleaner taste.
Step 5: Serve and Enjoy
Remove the bay leaves and serve the soup hot. For an extra touch, garnish with fresh herbs like parsley or thyme.
Tips and Tricks
For an even richer flavor, you can roast the beef neck bones in the oven at 400°F for 30 minutes before adding them to the pot. This adds a deeper color and taste to the soup. Another tip is to let the soup cool and refrigerate it overnight; the flavors will meld together beautifully. Lastly, if you’re short on time, a pressure cooker can reduce the cooking time significantly while still extracting great flavor from the bones.
Recipe Variations
- Add potatoes or barley for a heartier soup.
- For a spicy kick, include a diced jalapeño or a teaspoon of red pepper flakes.
- Swap the beef neck bones for oxtail or short ribs for a different but equally delicious flavor profile.
- Incorporate tomatoes or tomato paste for a slightly tangy version.
- For a low-carb option, omit the carrots and add more leafy greens like kale or spinach.
Frequently Asked Questions
Can I make this soup in a slow cooker?
Absolutely! After browning the bones and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 8 hours or on high for 4 hours. The slow cooker method is perfect for those who want to set it and forget it.
How do I store leftovers?
Let the soup cool to room temperature before transferring it to an airtight container. It can be refrigerated for up to 3 days or frozen for up to 3 months. Reheat gently on the stove or in the microwave.
Is there a way to make this soup faster?
Using a pressure cooker can significantly reduce the cooking time. After browning the bones and sautéing the vegetables, cook under high pressure for about 45 minutes. This method still yields a flavorful soup in a fraction of the time.
Summary
This beef neck bone soup is a testament to the magic of slow cooking. With its rich flavors and comforting warmth, it’s sure to become a staple in your recipe collection.