Beef Neck Bones Pressure Cooker Recipe

Introduction

Hi there! I’m Ava Moore and I’m excited to share with you my favorite beef neck bones pressure cooker recipe. As someone who loves to cook, I’m always looking for ways to make delicious meals in less time. That’s why I love using a pressure cooker for this recipe – it’s quick, easy, and the meat comes out so tender!

Before we dive into the recipe, let’s take a look at some interesting facts about beef neck bones:

• Beef neck bones come from the neck of the cow and are known for their rich, beefy flavor.
• They are often used in stews and soups because the bones add flavor and the meat becomes incredibly tender when cooked low and slow.
• Using a pressure cooker can speed up the cooking process and still produce delicious results.

Ingredients

• 2 pounds beef neck bones
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups beef broth
• 1 tablespoon olive oil

Instructions

1. Turn on the pressure cooker and select the sauté function.
2. Add the olive oil and let it heat up for a minute.
3. Add the beef neck bones and cook for 2-3 minutes on each side until browned.
4. Remove the beef neck bones from the pressure cooker and set them aside.
5. Add the chopped onion and minced garlic to the pressure cooker and sauté for 2-3 minutes until softened.
6. Add the tomato paste, paprika, thyme, salt, and black pepper to the pressure cooker and stir to combine.
7. Add the beef broth and stir to combine.
8. Return the beef neck bones to the pressure cooker and stir to coat them in the sauce.
9. Close the pressure cooker lid and set the valve to the sealing position.
10. Select the high pressure cook function and set the timer for 45 minutes.
11. When the cooking time is up, let the pressure release naturally for 10 minutes, then use the quick release to release any remaining pressure.
12. Remove the beef neck bones from the pressure cooker and serve with the sauce.

My Experience

I’ve made this recipe several times and it always turns out delicious. The meat is so tender and flavorful, and the sauce is perfect for spooning over mashed potatoes or rice. I prefer using bone-in beef neck bones for this recipe because the bones add even more flavor to the sauce.

One time, I accidentally forgot to add the beef broth and the pressure cooker didn’t come to pressure. I quickly opened the lid and added the broth, then started the cooking process again. It turned out just as delicious as usual, but it took a little longer to cook.

Expert Opinion

According to Chef John, a popular cooking instructor and blogger, beef neck bones are an underrated cut of meat that are perfect for slow cooking methods like pressure cooking. He recommends using bone-in neck bones for the best flavor and texture, and suggests serving the meat with creamy polenta or mashed potatoes.

FAQs

Can I use boneless beef neck for this recipe?

Yes, you can use boneless beef neck for this recipe, but you may need to adjust the cooking time slightly as boneless meat tends to cook faster than bone-in meat.

Can I use a slow cooker instead of a pressure cooker?

Yes, you can use a slow cooker for this recipe. Cook on low for 8-10 hours, or on high for 4-6 hours.

Can I freeze leftover beef neck bones?

Yes, you can freeze leftover beef neck bones for up to 3 months. To reheat, thaw in the refrigerator overnight and then reheat in a saucepan on low heat until heated through.