NECK BONES RECIPE SLOW COOKER RECIPES

Name: Slow-Cooker Bone Broth
Cook time: 40 min
Total time: 13 h 25 min
Yield: about 2 quarts
Ingredients: 3 pounds beef oxtails or short ribs; 3 pounds beef bones, such as marrow, knuckle or neck bones; 3 tablespoons tomato paste; 3 medium carrots, cut into large pieces; 3 stalks celery, cut into large pieces; 1 onion, quartered; 3 cloves garlic, smashed; 5 sprigs fresh parsley; 3 bay leaves; 12 black peppercorns; 1/2 cup apple cider vinegar; crushed lemongrass

HOW TO MAKE BONE BROTH | SLOW-COOKER BONE BROTH RECIPE ...

How to Make Bone Broth | Slow-Cooker Bone Broth Recipe ... image

When it's warm it looks like beefy tea and when it's cold it looks like a savory gelatin. Some drink it for nourishment and others use it as a replacement for their morning coffee. Whatever your reason for liking bone broth, a slow cooker makes it easy to cook-and eliminates the need to simmer a pot over an open flame for 12 plus hours. Enjoy it plain, or try a few of our tried-and-tested flavor additions to customize and brighten your cup.

Provided by Food Network Kitchen

Total Time 13 hours 25 minutes

Cook Time 40 minutes

Yield about 2 quarts

Number Of Ingredients 12

Ingredients

3 pounds beef oxtails or short ribs
3 pounds beef bones, such as marrow, knuckle or neck bones
3 tablespoons tomato paste
3 medium carrots, cut into large pieces
3 stalks celery, cut into large pieces
1 onion, quartered
3 cloves garlic, smashed
5 sprigs fresh parsley
3 bay leaves
12 black peppercorns
1/2 cup apple cider vinegar
crushed lemongrass

Steps:

Preheat the oven to 400 F.
Arrange the oxtails and bones on a baking sheet and rub all of the pieces with the tomato paste. Roast the bones until very brown in spots, about 45 minutes.
Transfer the roasted bones to a 7-quart slow cooker. Use a metal spatula to scrape up any of the brown bits from the baking sheet and add them to the slow cooker, too. Nestle in the carrots, celery, onion, garlic, parsley and bay leaves. Toss in the peppercorns. Pour in the vinegar and 8 cups water (the water should just cover the bones and vegetables).
Set your slow cooker to low and cook anywhere from 12 to 24 hours, the broth will be deeper and stronger in flavor the longer it cooks.
Once you've decided the broth is ready, remove the insert and transfer the bones and pieces of meat to a baking sheet with tongs. Strain the remaining broth through a fine sieve. Let cool to room temperature. Let the bones cool and pick off and reserve any good-looking pieces of meat to add to soups and stews.
Store the bone broth in airtight containers for up to 5 days in the refrigerator or up to 3 months in the freezer. Serve hot with desired mix-ins.

CROCK POT BLACK-EYED PEAS & NECK BONES | JUST A PINCH REC…

Crock Pot Black-Eyed Peas & Neck Bones | Just A Pinch Rec… image

I prefer to make my black eyed peas in a crock pot so the peas stay intact.

Provided by Laina C @LainaCooks

Categories Pork

Prep Time 10 minutes

Cook Time 1

Yield 8

Number Of Ingredients 11

Ingredients

1 pound(s) black-eyed peas, dried
3-4 - smoked pork neckbones
1 - onion, chopped
4 clove(s) garlic, chopped fine
1 teaspoon(s) oregano, dried
1 teaspoon(s) thyme, dried
2 - bay leaves, dried
- seasoning salt
- onion powder
- black pepper
1 teaspoon(s) worcestershire sauce

Steps:

Add black eyed peas, neck bones, chopped onion, garlic and herbs to the crock pot. Season lightly with seasoning salt onion powder and black pepper.
Fill pot almost to the top and turn crock pot on high and cook for 8-10 hours
Remove meat from neck bones and discard bones.
When peas are done add Worcestershire sauce taste and season to taste.
Serve with rice and cornbread

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