Neckbones Recipes

SLOW COOKER NECK BONES & POTATOES

Steps:

• Make sure that you clean the neck bones before anything else ( don't skip out on this step!)
• Now toss all of the neck bones into the slow cooker.
• Sprinkle in the seasoning salt, black pepper, garlic powder, and onions powder.
• Now sprinkle in the gravy packets, and toss in those sliced onions.
• Pour in the vegetable broth.
• Toss in the potatoes, then top the slow cooker with the lid.
• Let cook for 6 hours on high.
• Serve and enjoy with your favorite vegetable.

COUNTRY COOKING SLOW COOKER NECK BONES

Steps:

• Place the neck bones into a slow cooker. Sprinkle in the onion, garlic, salt, and thyme leaves. Pour in the vinegar and water.
• Cover and cook on High until the meat is tender, about 4 hours.

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.

NECKBONES

Steps:

• Season the neck bones and put in a pot with 5 cups of water.
• Slice the onion up and add to the pot. Allow the pot to come to a boil and then bring it to a low simmer.
• Cook for 2 1/2 to 3 hours, adding water when needed.

NECK BONES & RICE

Steps:

• Heat grease or oil in a Dutch oven or large pot over medium-high heat.
• Season neck bones with 1 teaspoon salt, black pepper and red pepper flakes then add them to the hot pot. Let the neck bones sear a few minutes, stirring occasionally to move them around a bit.
• Add onions, stir then continue cooking for 5 minutes.
• Reduce heat to low, add water and remaining teaspoon of salt then cover and slowly simmer for 2-3 hours. It's OK if the water doesn't cover all the neck bones - they will cook down. DO NOT let the pot boil - just slowly simmer.
• Taste stock for seasoning then add more salt and pepper if needed.
• Stir in rice then increase temperature to high. When broth begins to boil, stir to ensure rice isn't sticking to the bottom. Reduce heat to low, cover and cook for 25 minutes, stirring occasionally to make sure the rice isn't sticking to the bottom of the pot.
• Turn off heat, leaving pot on burner, and let rest, covered for 30 minutes before serving.