Introduction: Cooking Neck Bones on the Stovetop
Neck bones are a flavorful and affordable cut of meat that can be cooked in a variety of ways. One of the easiest and most popular methods is to cook neck bones on the stovetop. This method is simple, requires minimal preparation, and produces a delicious and tender result.
Cooking neck bones on the stovetop is a great way to make a hearty and satisfying meal. Whether you’re cooking for a family, hosting a dinner party, or just looking for a cozy meal on a chilly evening, this recipe is sure to please. So, let’s get started with the steps to cook neck bones on the stovetop.
Step 1: Preparing the Neck Bones
Before you start cooking, you’ll need to prepare the neck bones. Rinse them under cold water and pat them dry with paper towels. Then, season the neck bones with salt and pepper. You can also add other seasonings, such as garlic powder, onion powder, or paprika, depending on your taste preferences.
Step 2: Browning the Neck Bones
To add flavor and texture to the neck bones, you’ll need to brown them. Heat a large skillet or Dutch oven over medium-high heat and add a tablespoon of oil. Once the oil is hot, add the neck bones and cook them for 3-4 minutes on each side, until they are browned all over.
Step 3: Adding Vegetables and Seasonings
Next, add chopped onions, carrots, and celery to the skillet or Dutch oven. Stir the vegetables and neck bones together and cook for 2-3 minutes, until the vegetables are slightly softened. Then, add your favorite seasonings, such as bay leaves, thyme, or rosemary.
Step 4: Adding Liquid and Simmering
Pour in enough liquid to cover the neck bones and vegetables, such as chicken or beef broth or water. Bring the liquid to a boil, then reduce the heat to low and let the mixture simmer for 2-3 hours. The longer you simmer the neck bones, the more tender and flavorful they will become.
Step 5: Skimming the Fat
As the neck bones cook, you may notice a layer of fat forming on the surface of the liquid. Use a spoon or ladle to skim off the fat periodically throughout the cooking process. This will help to make your broth less greasy and more flavorful.
Step 6: Checking for Doneness
After 2-3 hours of simmering, check the neck bones for doneness. The meat should be tender and easily come off the bone. If the meat is still tough, continue to simmer for another 30 minutes to an hour, until it is fully cooked.
Step 7: Removing the Neck Bones and Vegetables
Once the neck bones are fully cooked, remove them from the skillet or Dutch oven using tongs or a slotted spoon. Set them aside on a plate to cool. Then, remove the vegetables from the broth using a slotted spoon and discard them.
Step 8: Straining the Broth
To make a clear and smooth broth, strain the liquid through a fine-mesh sieve into a bowl or container. This will remove any small bone fragments, pieces of vegetable, or other debris. You can also use cheesecloth or a coffee filter to strain the broth.
Conclusion: Enjoying Your Delicious Neck Bones
Now that you’ve cooked your neck bones on the stovetop, it’s time to enjoy them! You can serve the neck bones and broth as is, or use them as the base for soups, stews, or other recipes. The meat can be shredded and used in tacos, sandwiches, or salads. The broth can be used to make gravy, sauces, or as a cooking liquid for rice or pasta. Whatever you decide to do with your neck bones, you’re sure to enjoy a delicious and satisfying meal.