Braised Beef Neck Bones with Chinese Five Spice Pomegranate Glaze

These braised beef neck bones are a delicious addition to your recipe collection. Serve them with steamed white rice for a hearty, cozy meal that'll warm you up from the inside out!

Course Main Course

Cuisine American

Keyword Braised Beef, Pomegranate Glaze

Prep Time 10

Cook Time 3 30

Total Time 3 40

Servings servings

Calories 477kcal

Author Cara Harbstreet

Equipment

Dutch oven
small saucepan

Ingredients

3 lbs beef neck bones (approximate weight), or substitute beef oxtails or short ribs
1 to 2 tsp Kosher salt
2 tbsp olive oil
1 large onion chopped
2 medium carrots chopped
2 stalks celery chopped
6 cloves garlic
4 pieces fresh ginger peeled, about 1" long, crushed
4 star anise
3 sticks ceylon cinnamon
6 pods green cardamom
6-8 whole cloves
1/2 tbsp peppercorns Sichuan or black peppercorns recommended
2 bay leaves
1/2 cup pomegranate juice
1 carton beef broth 32 oz
1/4 cup oyster sauce

For the Pomegranate Glaze

12 fl oz pomegranate juice
1/2 cup granulated sugar
1 tbsp Chinese five spice powder
1/4 tsp MSG

Instructions

Prepare the vegetables by roughly chopping into small pieces of similar size. Peel the garlic cloves and fresh ginger root, then use a spatula or the side of a large knife to crushed the ginger root.
Pat the beef dry and season well on all sides with salt. Heat the olive oil in a heavy-bottomed Dutch oven or braising pan and sear. Turn occasionally until all sides are deeply browned and starting to crisp. Work in batches if needed to avoid overcrowding the pan. Once the beef is well browned, transfer to a plate or bowl to hold.
Add the onion, carrots, and celery to the pot. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables are softened and fragrant. Add the garlic cloves and crushed ginger and cook for one more minute.
Add the 1/2 cup of pomegranate juice to deglaze the pan, scraping the cooked-on bits from the bottom. Once simmering and slightly reduced, add the beef broth, oyster sauce, and remaining spices. Add the browned beef back into the braising liquid. Cover and cook for 2-3 hours or until the beef is tender enough to easily shred with a fork and fall from the bone.
Meanwhile, prepare the pomegranate glaze by adding all ingredients to a small saucepan. Bring to a simmer over medium heat, as if making a simple syrup. Simmer, uncovered, for 20-30 minutes or until it is reduced in volume and thickened. Set aside and allow to cool slightly before serving.
To serve, prepare any base you desire such as rice, polenta, egg noodles, or potatoes. Top with segments of the braised beef, then ladle some of the braising liquid into the serving bowls, removing the bay leaves or whole spices when you find them. Spoon the pomegranate glaze over the top and enjoy.

Notes

If needed, add 2-3 tablespoons of pomegranate glaze to help thicken to a syrup consistency.

If not using whole spices, add 1 1/2 tablespoons of Chinese five-spice powder to the braising liquid, then adjust according to your taste preferences.

Nutrition