NECK BONES RECIPES

Steps:

• Start off by rinsing your meat under running water. Add meat to a large pot or Dutch Oven. Cover Meat with about three inches of water. Bring water to a boil. Skim the foam from the meat once foaming forms. If necessary remove meat, clean pot and add fresh water.
• Add the cover to pot and reduce heat to simmer for about 1-1/2 hours. After simmering for 1-1/2 hours the meat should be tender. At this point add your canned green beans, white potatoes, salt, garlic powder, and black pepper. Simmer for an additional 20 minutes, until beans and potatoes are tender.

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.