RECIPE: Sweet Heat Shredded Beef Neck

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January 6, 2020

Beef Neck is one of the best kept secrets in the freezer. The flavor is robust and can stand up to heavy seasoning. You won't loose the taste of the meat among the spices.

Neck requires a low and slow cooking method to caramelize the abundant connective tissues that help give it amazing flavor and nutritional value.

The meat become fall apart tender and pulls easily from the generous neck bone at the center. You'll get a pile of non-uniform meat that easily shreds and can be put back in the yummy juices left over in the pot.

There's enough meat on one cut of beef neck for 4 to 6 4-oz servings. Think crock pot meal on Monday. Then your meat is ready for taco Tuesday. Wednesday, you can use the fluid from your prep to cook rice or other side dish. The spices are only getting more delicious with time, and the nutrition in the broth is still supporting you through the week.

Prep Time:
Combine ingredients: 15 min
Cook Time: 4-6 hrs in crock pot or oven

Ingredients
1 package Ramstead Ranch Beef Neck
3 med onions, coarsely chopped
1 16-oz jar of B&G Sweet Heat Peppers (a friendly local business!). Find them in stores in Spokane, Coeur d Alene, and the Tri-Cities.
Salt and pepper
Serves 4

Instructions:
1. Pre-heat oven to 275°F
2. Sear your fully thawed beef neck in a cast iron pan.
3. Saute onions in a pan. Add the peppers when the onions become translucent, and saute for additional 2 min.
4. Place your seared beef neck and onion-pepper mixture in pot, cover with water, and place the lid on the pot.
5. Put in oven and cook for 6 hrs.
6. When finished, pull from oven and remove the neck roast. Separate meat from bones, shred slightly.
7. Serve as desired. We like to make a bed of rice, place the meat on the rice, and spoon the juice, onions, and peppers over the meat.
8. Use the left over juices as the fluid to make delicious rice, couscous, or other side dish later in the week.