Cooking Instructions
- 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
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