Neckbone stew

Name: Neckbone stew
Cuisine: American
Ingredients: 2 lb neckbones; 2 large peeled potatoes, cooked and chopped; 4 large carrots; 3 stick celery; 1 large chopped onion; 2 bell peppers, chopped; 1 packages frozen pearl onions; 4 clove garlic, minced; 2 envelope sazon goya seasoning; 2 packages Mccormick brown gravy mix; salt; ground black pepper; garlic powder; hot sauce; 2 tbsp vegetable oil; 2 tbsp butter; 2 beef bouillon cube

Anjelica @cook_3082405

Neckbone stew

Anjelica @cook_3082405

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Ingredients

2 lbneckbones
2 largepeeled potatoes, cooked and chopped
4 largecarrots
3 stickcelery
1 largechopped onion
2bell peppers, chopped
1 packagesfrozen pearl onions
4 clovegarlic, minced
2 envelopesazon goya seasoning
2 packagesMccormick brown gravy mix
salt
ground black pepper
garlic powder
hot sauce
2 tbspvegetable oil
2 tbspbutter
2beef bouillon cube

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Steps

1

Clean neckbones. Soak neck bones in vinger water for a few hours. (I soaked mines for 3 hours...i only do this if i am cooking pork neck bones)
2

Once neckbones are done soaking. Rinse them off in clean cold water. Season neckbones with all seasonings listed above.
3

Get a big stock pot and put on medium high. Once hot put 2 tbsp of vegetable oil and 2 tbsp of butter
4

Chop all vegetables and add to pot. Let vegetables sauté
5

Add neck bones to pot and let them brown with the vegetables for about 10-15 minutes.
6

Add enough water to cover neckbones and add the beef bouillon cubes. Bring to a boil.
7

Add the 2 gray packets and stir until disolved. Bring back to a boil
8

Turn down to medium and let simmer for about 45 minutes
9

Once gravy is to your consistency turn on low just to keep warm
10

Eat over rice and enjoy