Recipe by Pierre Dance
Another one whose history is lost. The writing on the 3x5 card isn't anyone I recognize. I've had the cook book, I found the card in, for 25-30 years. I haven't even thought of this dish in at least 10 years but I'm fixing it tomorrow for supper. ( When I first submitted this recipe, I just said neckbones. Recipezaar's editer kicked it back with the question what kind of neckbones, Pork, Beef, Turkey, etc. I've always made it with Pork but Beef sounds good and Turkey sounds fantastic! I'm going to have to try them both, but the turkey first I think.
Top Review by UnknownChef86
Neckbones? Wow! Haven't had any of those in a long time. Makes me think of my Grandma and all the "comfort foods" she was so good at making...one of which was neckbones for soup (among other things)...thanks for sharing the recipe. ;o)
- 4 -5 lbs pork necks, you might have to go to a real butcher shop to find neckbones or a mexican mercado (market)
- 2 1⁄2 cups beef stock or 2 1⁄2 cups chicken stock (If you use factory made, watch the salt)
- 1⁄2 teaspoon molasses
- 1 cup basmati rice, sorted and washed
- 1⁄2 cup dried onion flakes
- 1⁄8 cup onion powder (NOT ONION SALT)
- 1⁄2 teaspoon celery seed
Directions See How It's Made
- Preheat oven to 350f.
- Brown neckbones in a heavy skillet or dutch oven, cast iron works best.
- Remove with slotted spoon and drain on a paper towel.
- Add stock to the pan, bring to a boil, scrape and deglaze.
- Add molasses to liquid, mix well.
- Butter a casserole dish, add rice.
- Mix the Onion, onion powder, and celery seeds.
- sprinkle 1/2 of the onion mix on the rice.
- Arrange neckbones on the rice.
- Sprinkle remainder of the onion mix over neckbones.
- Add the stock, molasses, and drippings mixture.
- Cover, bake for 1 hour.
- Serve with a loose leaf lettuce salad dressed with nice Balsamic vinaigrette and some Merlot.
- A WORD OF CAUTION!
- Don't try eating this while using paper napkins.
- You'll need at least one large cloth napkin per person, two for any one with a beard.