Chilean-Style Neck Bone Sandwich
Delicious beef neck bones sandwich made with a typical homemade kneaded Chilean bread, but you can use any bread that is to your liking.
Recipe
Chilean-Style Neck Bone Sandwich
Servings: 2
Author:
Carolina Rojas
- Mi Diario de Cocina
INGREDIENTS
- 1 package Rumba® Beef Neck Bones
- 1 sprig Thyme
- 2 stalks Celery
- 1 Carrot
- Salt to taste
- 2 Sandwich breads
- 3 tablespoon Mayonnaise
- 1 Tomato
- 1 White onion
- ½ teaspoon Granulated sugar
- Hot chili paste (optional)

INSTRUCTIONS
- Fry beef neck bones for 1 minute per side.
- Place beef neck bones in slow cooker.
- Add 1 carrot cut into slices, celery, thyme, oregano, salt and cold water.
- Cook for 4 hours. Internal temperature should be 160°
- Once ready, remove meat obtained. Place on plate.
- Fry julienned onion for about 10 minutes, add sugar in first 5 minutes.
- Assemble sandwich with hot bread, then cut into two halves.
- Place mayonnaise to taste inside each bread lid.
- On base of bread lid, place the meat, onion, 2 tomato slices and 1 or 2 lettuce leaves.
- Close sandwich with other lid and enjoy.
- Add chili sauce if desired.
RECIPE NOTES
Homemade kneaded Chilean bread recipe may be found at https://www.midiariodecocina.com/en/sandwich-bread/