Ingredients
680 g beef neck bones
5 ml ground cumin
5 ml ground allspice
5 ml ground black pepper
2.5 ml red pepper flakes
2.5 ml salt
60 g all-purpose flour, divided
45 ml olive oil
3 cloves garlic, minced
480 ml beef broth
1 onion, sliced into long pieces
Directions
Step 1
Preheat the slow cooker to High.
Step 2
Clean the neck bones and trim off any excess fat. Season the bones with cumin, allspice, black pepper, red pepper flakes, and salt, then dust with 60 g of the flour.
Step 3
In a large skillet over medium heat, heat the olive oil. Cook and stir the garlic until fragrant, about 1-2 minutes. Increase the heat to medium-high and add the seasoned neck bones. Cook until the bones begin to brown, about 1 minute per side.
Step 4
Transfer the neck bones and drippings to the preheated slow cooker, then add the beef broth and onion.
Step 5
Cook on High for 1 hour, then reduce the heat to Low and cook for 4-6 hours.
Step 6
Transfer the neck bones to a dish. Sprinkle the remaining flour into the slow cooker and stir well. Return the neck bones to the slow cooker. Let it stand until the gravy thickens, about 15-20 minutes.