Chilean-Style Sandwich with Beef Neck Bones

20 minutes Prep Time
4 hours Cook Time
2 Servings

Original Blog & Recipe by
Carolina Rojas

Carolina Rojas is a cook and food blogger, and currently resides in Atlanta, GA. In 2006, she created the bilingual cooking blog Mi Diario de Cocina, which quickly began to gain a large audience. The blog features a diverse arrangement of international cuisine while promoting recipes and traditions from her native Chile. In 2017, she published a bilingual cookbook entitled “Mi Diario de Cocina Chilena.”

See more of my recipes

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.

Ingredients

Rumba® Beef Neck Bones (1 package)
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.