Post by Granny Smith on Mar 15, 2008 12:25:18 GMT -5
Neckbones and Rice
First, I heat some oil in a dutch oven, then add some of the neck bones (I use either beef or pork, whichever I have), but don't overcrowd them. If they don't all fit easily, you can do them in more than one batch. Brown them well on both sides, till they are a dark, rich brown, but not black. If you still have more, take out the first round and put them on a plate till later, then continue browning meat/bones until they're all browned. * (See Note) Put the reserved bones back in the pot and cover with water. Bring to a boil, reduce heat to a simmer, cover, and let simmer until tender and falling off the bone (Time depends on how big, meat, age of the animal, etc, so I can't say how long. I've had them get tender in as little as 1 1/2 hours, but some took as long as 4 hours) Add more water as needed. I try to keep them just barely covered with water.
Once the meat is tender, take it out of the broth and set aside to cool. Measure the broth and put it back in the pan. Bring the broth back to a boil, add some salt, and add half as much rice as you had broth. If you don't want that much rice, only put as much broth as you want rice, then add half that much dry rice. You can freeze the leftover broth for another use.
Simmer the rice, covered, until it's done - about 15 minutes.
Meanwhile, pick meat off bones and set aside.
Once the rice is done, add more salt and some pepper, if needed (to taste). You can add red pepper, too, if you like. Stir the meat into the rice and serve.
*Note: At this point, you can add onions, garlic, bell pepper, carrots or a combination of any of these, if you like. Saute in oil in pan until tender, then proceed with recipe.
First, I heat some oil in a dutch oven, then add some of the neck bones (I use either beef or pork, whichever I have), but don't overcrowd them. If they don't all fit easily, you can do them in more than one batch. Brown them well on both sides, till they are a dark, rich brown, but not black. If you still have more, take out the first round and put them on a plate till later, then continue browning meat/bones until they're all browned. * (See Note) Put the reserved bones back in the pot and cover with water. Bring to a boil, reduce heat to a simmer, cover, and let simmer until tender and falling off the bone (Time depends on how big, meat, age of the animal, etc, so I can't say how long. I've had them get tender in as little as 1 1/2 hours, but some took as long as 4 hours) Add more water as needed. I try to keep them just barely covered with water.
Once the meat is tender, take it out of the broth and set aside to cool. Measure the broth and put it back in the pan. Bring the broth back to a boil, add some salt, and add half as much rice as you had broth. If you don't want that much rice, only put as much broth as you want rice, then add half that much dry rice. You can freeze the leftover broth for another use.
Simmer the rice, covered, until it's done - about 15 minutes.
Meanwhile, pick meat off bones and set aside.
Once the rice is done, add more salt and some pepper, if needed (to taste). You can add red pepper, too, if you like. Stir the meat into the rice and serve.
*Note: At this point, you can add onions, garlic, bell pepper, carrots or a combination of any of these, if you like. Saute in oil in pan until tender, then proceed with recipe.