Neckbones And Noodles Recipes

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.

Steps:

• Heat olive oil in a Dutch oven or large pot over medium-high heat. Season neck bones all over with salt, black pepper and red pepper flakes. Add neck bones to pot and sear for 4 to 5 minutes, then flip and brown the other side, 4 to 5 minutes more. Add onions and 3 cups water. It's O.K. if the water doesn't cover all the neck bones; they will cook down.
• Reduce heat to low, cover and slowly simmer, stirring occasionally, 2 1/2 to 3 hours, or until the meat is very tender and falling off the bone.
• Remove the cooked neck bones to a separate bowl. Bring liquid to a boil, then add pasta and more salt and pepper to taste, if desired. Stir constantly for the first 2 to 3 minutes to keep pasta from sticking. Reduce heat to low; cover and cook, stirring occasionally, 8 to 10 minutes, or until pasta is al dente.
• Meanwhile, if you'd like, remove the meat from the bones using your fingers or a fork. Discard bones and any cartilage. When pasta is done, stir the cooked meat back into the pot. Serve hot alongside a heaping of greens (collard or mustard) and a hunk of cornbread.

Steps:

• 1. Season neckbones to taste and place in a pot big enough to be able to cover with about 2 inches of water.
• 2. Place over medium heat and cook until meat is falling off of the bone easily. Remove neckbones from broth.
• 3. Add egg noodles to water and cook until al dente.
• 4. When noodles are done you can put the meat from the neckbones or the whole neckbones back in with noodles or serve separately. ENJOY!!!

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.

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.

Steps:

• 1. Brown the neck bones in the oil. When browned, remove the neck bones to a stockpot. Put the onions in the skillet with the oil. Sauté till browned a little.
• 2. Add water and the onions to the neck bones and bring this to a boil, add the seasonings. Reduce the heat to a slow simmer.
• 3. Cover the pot with a lid. Simmer on low for 1 1/2 hours.
• 4. you can add rice and simmer 15 minutes more. I cook my rice on the side. and pour the juices over the rice.