Slow Cooker Beef Neck Bones and Gravy
Beef neck bones are a Southern staple recipe. I couldn't find a recipe online, so I created this one on my own by pulling from some of my favorite oxtail, roast, and pork neck bone recipes. Turned out yummy so I thought I'd share. Serve over steamed rice and peas or mashed potatoes.
beef neck bones, or more to taste
1 ½
pounds
ground cumin
1
teaspoon
ground allspice
1
teaspoon
ground black pepper
1
teaspoon
red pepper flakes
½
teaspoon
salt
½
teaspoon
all-purpose flour, divided
½
cup
olive oil
3
tablespoons
garlic, minced
3
cloves
beef broth
2
cups
onion, sliced into long pieces
1
 Preheat slow cooker to High.
  Clean neck bones and remove any excess fat. Season bones with cumin, allspice, black pepper, red pepper flakes, and salt; dust with 1/4 cup flour.
  Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, 1 to 2 minutes. Increase heat to medium-high and add seasoned neck bones; cook until bones begin to brown, about 1 minute per side.
  Transfer neck bones and drippings to the preheated slow cooker; add beef broth and onion.
  Cook on High for 1 hour. Reduce heat to Low and cook 4 to 6 hours.
  Transfer neck bones to a dish. Sprinkle remaining flour into the slow cooker and stir well. Return neck bones to slow cooker. Let stand until gravy thickens, 15 to 20 minutes.
