Neck Bone Stew Food

POOR MAN'S VEGETABLE NECKBONE SOUP 4 A CROWD

Steps:

• 1. This recipe make a lot, you can use the amounts suited for your family, and what ever vegetables you prefer, or have on hand. You call the shots. Just make sure that you have enough water to cover the meat as it cooks. You will need a pot large enough to accomadate all of your meat & veggies with the liquid.
• 2. Chop veggies needed for the soup, carrots cut in half, chop green, red & white onions & celery.
• 3. Peel wash & quarter potatoes
• 4. Combine spices for seasoning meat, & generously season meat with spices. Will probably have some left over for another use.
• 5. Add meat to large pot, cover with water and bring to a low boil, and simmer for about 1 1/2 to 2 hours. Skim off any foam that surfaces to the top of pot.
• 6. Add Recipe starter & tomato juice. Continue to cook.
• 7. Add chopped vegetables, potatoes, garlic, bay leaves and other spices, and continue to simmer. Cook on low and taste, add additional seasoning if needed. Cook until meat & vegetables are very tender.
• 8. Serve with favorite Bread & butter if desired.

SLOW COOKER BEEF NECK BONES AND GRAVY

Steps:

• Preheat slow cooker to High.
• Clean neck bones and remove any excess fat. Season bones with cumin, allspice, black pepper, red pepper flakes, and salt; dust with 1/4 cup flour.
• Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, 1 to 2 minutes. Increase heat to medium-high and add seasoned neck bones; cook until bones begin to brown, about 1 minute per side.
• Transfer neck bones and drippings to the preheated slow cooker; add beef broth and onion.
• Cook on High for 1 hour. Reduce heat to Low and cook 4 to 6 hours.
• Transfer neck bones to a dish. Sprinkle remaining flour into the slow cooker and stir well. Return neck bones to slow cooker. Let stand until gravy thickens, 15 to 20 minutes.

NECK BONE STEW

Steps:

• 1. Wash neck bones,Season with salt,pepper,garlic powder and onion powder. Place in a pot and cover with broth or water. ( I used unsalted homemade chicken broth) Cover,cook on medium heat about 2 hours,until meat is almost tender. In a skillet,make gravy,using the broth the neck bones are cooking in to make the gravy.Uncover the pot,add gravy,onion,carrots garlic and potatoes to the neck bones,continue cooking until vegetables are tender and gravy is slightly thickened. If gravy is too thick,add additional broth or water. If not thick enough,make a slurry by combining 1 Tablespoon butter with 1 T flour well combined,stir a little into pot at a time until as thick as you like.Check for seasoning.
• 2. To make gravy;heat 3-4 teaspoons of oil or butter to skillet,when hot and melted,add 2-3 teaspoons flour,stir over medium-low heat until flour is lightly brown,slowly add 2 c broth stirring well to prevent any lumps

BONE STEW (OR POSOLE)

Steps:

• In a large pot put bones, chile and corn. Cover with water to the top of the pot. Bring to a boil, reduce heat to medium and cook for 3 hours. Keep adding liquid as it evaporates to keep the bones covered.

SOUTHERN-STYLE NECK BONES

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Sprinkle 3/4 of the onion and garlic into the bottom of a roasting pan; pour in the vinegar and water. Season the neck bones with salt and pepper and place into the roasting pan. Sprinkle the remaining onion and garlic over the neck bones; cover the roasting pan tightly with aluminum foil.
• Bake in the preheated oven for 2 hours, basting every 30 minutes. Be sure to recover the foil every time you baste. After 2 hours, remove the foil and continue baking until the neck bones are golden brown, about 45 minutes.

PORK NECK BONES

Steps:

• Place pork neck bones in a large bowl; season with black pepper, adobo seasoning, and thyme. Cover with plastic wrap and let marinate in the refrigerator, about 1 hour.
• Fill a large stockpot halfway with water. Add cooking wine, vinegar, cilantro, basil, onions, green bell peppers, and garlic. Cover and bring to a boil. Add pork neck bones. Reduce heat to low and cook, stirring occasionally, for 1 hour.
• Stir potatoes into the pot. Cover and simmer, stirring occasionally, until neck bones and potatoes are tender, about 30 minutes more.

KOREAN PORK NECK SOUP RECIPE BY TASTY

Steps:

• Add the pork neck bones to a large bowl and cover with cold water. Soak for 2 hours.
• Bring a large pot of water to a boil.
• Drain and rinse the pork bones, then blanch in the boiling water for about 7 minutes to remove any impurities. Drain and rinse the blanched pork bones until the water runs clear.
• Return the pork bones to the pot and cover with clean water. Add the onion, green onions, garlic, and ginger. Cover and simmer over medium-low heat for 90 minutes.
• While the broth is simmering, make the seasoning paste: Add the Korean chile flakes, soybean paste, Korean hot pepper paste, rice wine, fish sauce, perilla seed powder, garlic, black pepper, and ¼ cup of the pork broth and mix until well combined.
• Once the broth has simmered for 90 minutes, uncover the pot and add the seasoning paste and stir to incorporate. Add the potatoes and cook for 10 minutes, until tender.
• Add the Napa cabbage leaves, bean sprouts, crown daisy leaves, and perilla leaves. Boil for another 5 minutes, until the leaves are wilted.
• Serve the soup hot with steamed rice, if desired.
• Enjoy!

LAMB NECK STEW

Steps:

• Brown the lamb necks in a bit of oil.
• Made a sauce in a small bowl by mixing the tomato sauce with the remaining ingredients on down the list.
• Place the vegetables in the crock pot. Pour over half the sauce and mix to coat the vegetables.
• Add the lamb necks, and pour the rest of the sauce over top.
• Cover and cook on low 8 hours.