RECIPE FOR BEEF NECK BONES RECIPES
PORK NECK BONES RECIPE - SOUL FOOD RECIPES, DINNER, AND ...
Want some lip-smacking neck bones and rice? If so, I have just the recipe for you. This recipe works well for pork neck bones and beef neckbones too.
Provided by Soul Food Chief
Total Time 180 minutes
Prep Time 15 minutes
Cook Time 165 minutes
Yield 5
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 1, Calories 225 cal, FatContent 102 g
BEEF STOCK RECIPE | EPICURIOUS
Beef, veal, and pork bones are hard to come by, so ask your butcher to save any he removes for you. Take them home and freeze them for later use in stock. These days, the scarcest of beef products has to be the bones! In the old days, the butcher had plenty of bones to spare, but today's precut meat means fewer bones at the retail level.
Provided by Stanley Lobel
Yield Makes about 7 cups
Number Of Ingredients 10
Steps:
- 1. In a 10-quart pot, heat the oil over medium-high heat and cook beef bones, in 2 batches if necessary, until very deeply browned on all sides, including the meaty edges of ribs, for 6 to 8 minutes per side. Reduce the heat if they threaten to burn. Remove the beef to a plate and pour off the oil in the pot.
- 2. Return the pot to medium-high heat and add the water, scraping the bottom of the pot to loosen any browned bits. Return the beef bones, and any accumulated juices, and bring to a simmer. As it comes to a simmer, skim off any impurities that rise to the surface with a ladle or large spoon.
- 3. Add the onion, carrot, celery, garlic, thyme, bay leaf, and salt. Cook uncovered, at the barest possible simmer, with just a few bubbles breaking the surface, stirring occasionally, for 2 1/2 hours.
- 4. Remove from the heat and let the stock rest for 15 minutes. Strain stock through a large fine-mesh strainer or a colander double-lined with damp cheesecloth into a large bowl.
- 5. Fill a larger bowl or the sink with ice and water and nest the bowl of stock in it. Stir regularly until the stock has cooled.
- 6. Transfer the cooled stock to airtight containers, and refrigerate for up to 3 days or freeze for up to 3 months.
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