Slow Cooked Beef Neck Bones Sandwich with Caramelized Onions and Beer Sauce

Rub the outside of the neck bones with salt, pepper and garlic powder. In a large skillet over high heat, heat oil and brown neck bones on all sides. Transfer neck bones to a slow cooker making sure you get all the juice and brown bits from skillet. Add stock and wine, cover and cook on low for 8 hours. Add carrots, onions and garlic. Continue cooking on low for 4–6 hours. Salt and pepper to taste. Remove bones and chop the beef. It should be easy to pull apart.

Coat the bottom of the pan with olive oil. Heat the pan on medium heat until oil is shimmering. Add onion slices and stir to coat the onions with the oil. Spread the onions out evenly over the pan and let cook, stirring occasionally. Depending on how strong your stovetop burner is, you may need to reduce the heat to medium low to prevent the onions from burning or drying out.

After 10 minutes, sprinkle some salt over the onions, and if you want, you can add some sugar to help with the caramelization process. If they start to dry, add a little water and stir. Let cook for 30 minutes to 1 hour more, stirring every few minutes. As soon as the onions start sticking to the pan, let them stick a little and brown, but then stir them before they burn.

For the beer sauce, combine beer and remaining sauce ingredients in a small bowl; stir with a whisk. Add beer mixture to pan. Bring to a boil, scraping pan to loosen browned bits. Cook 3 minutes or until liquid is reduced to 1/2 cup.

To assemble the sandwich, top bottom bun with chopped neck bones, onions, and slices of cheese. Broil in oven at high settings to melt the cheese for 5 minutes. Top with sauce and top bun.