SLOW COOKER NECK BONES & POTATOES
This hearty recipe is the perfect slow cooker dinner for a busy night! Tender fall-off-the-bone meat and potatoes that you can pair with greens, cornbread - you name it!
Provided by I Heart Recipes
Categories Main Course
Time 6h15m
Number Of Ingredients 9
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.
NECK BONES & RICE
A rustic Southern recipe of rice cooked in the savory stock from slowly simmered pork neck bones.
Provided by Mandy Rivers | South Your Mouth
Time 2h25m
Number Of Ingredients 8
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.
SLOW COOKER BEEF NECK BONES AND GRAVY
Beef neck bones are a Southern staple recipe. I couldn't find a recipe online, so I created this one on my own by pulling from some of my favorite oxtail, roast, and pork neck bone recipes. Turned out yummy so I thought I'd share. Serve over steamed rice and peas or mashed potatoes.
Provided by Natascha Bowden-Mason
Categories Soups, Stews and Chili Recipes Stews Beef
Time 5h30m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 124.4 calories, Carbohydrate 12.8 g, Fat 7.2 g, Fiber 1.2 g, Protein 2.7 g, SaturatedFat 1.1 g, Sodium 459.9 mg, Sugar 1.7 g
SOUTHERN NECKBONES & RICE
This is an old recipe that my mom and grandma used to make when I was a child. As I got older I started missing this simple comfort food and revamped it a little. It's great with hot sauce.
Provided by Tara Waites
Categories Rice Sides
Time 1h50m
Number Of Ingredients 8
Steps:
- 1. In a large pot bring the water to a boil and add the neckbones, salt & pepper. Reduce heat to medium and simmer for 45 mins.
- 2. Add the chicken broth, bell pepper, onion and shallots and boil for 20 more mins.
- 3. add the rice and simmer until the broth is absorbed by the rice and the rice is tender.
- 4. Serve.
NECK BONES 'N RICE
Make and share this Neck Bones 'N Rice recipe from Food.com.
Provided by nochlo
Categories < 4 Hours
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- 1.first season the neck bones really well with salt/pepper. Sit aside.
- 2.bring big pot of water to a boil, then add neck bones.
- 3.Boil for around an hour, until ½ the water or a little more is gone.
- 4.Reserve 3 ½ - 4 cups of the boiled water, discard the rest.
- 5.Put the reserved water back in the pot and bring to a boil.
- 6.Add the rice, stir, and leave on the heat for 1 minute.
- 7.Remove from heat and put a lid on it. Let it stand 5-8 minutes. Then fluff the rice with a fork.
- 8.Serve.
NECK BONES AND LIMA BEANS
Meaty neck bones and fresh dry beans are best for this one. If done correctly meat should fall off the bones. Great over rice.
Provided by CRB
Categories Meat and Poultry Recipes Pork
Time 2h
Yield 10
Number Of Ingredients 13
Steps:
- Combine the garlic powder, onion powder, cayenne pepper, sage, nutmeg, seasoned salt, salt, and pepper in a small bowl. Rub 3/4 of this mixture into the pork neck bones; set the neck bones and remaining seasoning aside.
- Heat the olive oil in a large skillet over medium heat. Stir in the onion and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the neck bones; reduce heat to low, and cover. Cook, stirring occasionally, for 1 hour, adding water as needed to keep the meat and vegetables from scorching.
- Meanwhile, place the lima beans into a large pot and pour in 8 cups of water; bring to a boil over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour.
- After the beans have stood for 1 hour, drain and rinse. Return the beans to the pot, and pour in 2 cups of water. Bring to a boil over high heat, then stir in the pork and vegetables, and the remaining spice mixture. Reduce heat, cover, and simmer until the lima beans are tender, and the pork is falling off the bones, about 30 minutes.
Nutrition Facts : Calories 500.4 calories, Carbohydrate 34 g, Cholesterol 110.4 mg, Fat 18 g, Fiber 9.7 g, Protein 49.4 g, SaturatedFat 5.3 g, Sodium 1017.4 mg, Sugar 6.3 g
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