Ingredients:

  • 3 lb (1.4 kg) beef neck bones
  • 2 tbsp (30 ml) vegetable oil
  • 1 tsp (5 g) kosher salt
  • 1 tsp (2 g) black pepper
  • 1 large (200 g) yellow onion, diced
  • 3 medium (150 g) carrots, sliced into rounds
  • 2 stalks (60 g) celery, diced
  • 4 cloves (20 g) garlic, minced
  • 2 tbsp (30 g) tomato paste
  • 4 cups (950 ml) beef broth
  • 1 tbsp (15 ml) Worcestershire sauce
  • 2 sprigs (4 g) fresh thyme
  • 2 dried bay leaves

Instructions:

  1. Pat the neck bones dry with a paper towel. Season generously with the salt and pepper.
  2. Heat the oil in a heavy-bottomed Dutch oven over medium-high heat. Sear the bones in batches until deeply browned on all sides. Remove the meat and set it aside.
  3. Lower the heat to medium. Add the onion, carrots and celery. Stir frequently until the onions are translucent and fragrant.
  4. Stir in the garlic and tomato paste. Cook for 2 minutes more, until the paste turns a dark brick red.
  5. Return the seared neck bones to the pot. Pour in the beef broth and Worcestershire sauce, keeping the meat mostly submerged. Add the thyme and bay leaves.
  6. Bring to a gentle boil, then reduce the heat to low. Cover with a tight-fitting lid and simmer for 3 to 4 hours, until the meat is fork-tender (internal temperature at least 145°F/63°C).
  7. Insert a fork into the meat. It should meet no resistance and slide easily off the bone.
  8. For a thicker, more syrupy glaze, remove the lid and increase the heat to medium for 10 minutes.
  9. Remove the bay leaves and thyme stems. Serve the meat with the sauce.