Hey there, fellow food adventurers! Ever found yourself staring at a pile of neck bones at the butcher, wondering what culinary magic they hold? Well, you're in for a treat! These humble cuts are not only budget-friendly but also pack a serious flavor punch. Let's dive into how to transform them into a healthy, nutritious, and downright delicious meal, perfect for your Menuistia recipe collection.
The Neck Bone Lowdown
Neck bones might not be the first thing that jumps to mind when planning a healthy meal, but they're a fantastic source of flavor and nutrients. The meat is incredibly tender when cooked right, and the marrow inside the bones adds a richness that's hard to beat. Plus, that resulting gravy? Pure gold, folks! It can turn any simple side dish into a gourmet experience.
Where to Find These Hidden Gems
Neck bones can be a bit elusive, often found in smaller or more specialized butcher shops. Don't be shy about asking your local butcher—they might just have a stash waiting for you! You'll also have better luck finding them in grocery stores that cater to diverse communities. When choosing, look for bones that are small to medium-sized and have a good amount of meat on them.
Need a Substitute?
If you can't get your hands on neck bones, pork shanks make a great alternative. They're from the pig's forearm, and because the pigs build muscles in the forest, this cut has a richer flavor than ordinary pork, and also contains marrow that melts into a braise when cooked slowly, making it extremely rich. It is a very good substitute and is easy to find in most butchers.
Getting Started: Prep is Key
Before you dive into the cooking process, a proper rinse is essential:
- Place your neck bones in a sieve or basin and give them a good rinse under cold water.
- Use your fingertips to remove any cartilage, blood, or loose fat.
- Give them one final rinse and use a knife to remove any stubborn bits.
Smokey Flavors Without a Smoker
Want that smoky taste but don't have a smoker? Try roasting your neck bones with a mix of spices and a touch of liquid smoke. Just a few drops (3-4 for a large batch) are all you need—too much can ruin the flavor. Add the liquid smoke to any cooking liquids, not directly to the bones.
The Magic of Cooking Time
The best way to cook neck bones depends on your preferred method and timeline:
| Cooking Method | Cooking Time |
|---|---|
| Slow Cooker (High) | 5 to 6 hours |
| Slow Cooker (Low) | 8 to 10 hours |
| Oven (375°F) | 2 hours covered, 45 mins uncovered |
| Simmering on the Stovetop | 1 to 1.5 hours |
Recipe: Neck Bone Gravy & Rice (Serves 8)
This recipe is a classic, and the gravy is the star of the show! So flavorful, it elevates simple rice to a gourmet dish.
Ingredients:
- 1 cup all-purpose flour
- 1.5 pounds fresh pork neck bones
- Kosher salt and freshly ground pepper
- 2 tablespoons vegetable oil, divided
- 1 pound smoked pork neck bones
- 1 large onion, finely chopped
- 1 large green bell pepper, finely chopped
- 2 celery stalks, finely chopped
- 4 garlic cloves, finely chopped
- 1/4 teaspoon cayenne pepper
- 3 tablespoons Worcestershire sauce
- 1 cup thinly sliced scallions, plus extra for garnish
- 8-10 cups hot cooked white rice
Instructions:
- Toast the flour in a small skillet over medium heat until lightly tan; set aside.
- Season fresh neck bones with salt and pepper. Brown in 1 tbsp of oil in a Dutch oven, then set aside.
- Add the remaining oil to the pot, saute onion, celery, bell pepper, cayenne, garlic, and black pepper for 5-7 minutes, until softened.
- Return the fresh neck bones, add smoked bones, and 8 cups water. Bring to a boil, then simmer for 1 hour, or until the meat is tender.
- Remove bones, shred the meat, and return to the pot, discarding any small bones.
- In a small bowl, make a slurry with some of the toasted flour and a little water. Add this to the gravy and mix. If the gravy is too thin, you may need to add more, continue this until desired consistency is reached.
- Stir in the Worcestershire sauce, and season with up to a tablespoon of salt depending on preference and salt content of the smoked bones. Stir in one cup of scallions.
- Serve over rice, garnishing with extra scallions.
Pro Tip: The gravy can be made ahead of time, just cool and refrigerate, add the scallions before serving.
This recipe is incredibly comforting and delicious. With a little effort, you can make a meal that's both nutritious and satisfying. And don't forget to explore and customize it using the Menuistia app. Happy cooking!