How to Cook Neck Bones: A Flavorful and Nutritious Guide


If you’re looking to dive headfirst into a mouthwatering Southern delicacy, then hold onto your apron strings because this recipe for cooking neck bones is about to take your taste buds on a wild ride.

Brimming with succulent flavors, tender meat, and a delectable gravy that will have you licking your plate clean, this dish is the epitome of soulful cooking.

Get ready to unleash your inner culinary maestro as we delve into the art of transforming humble neck bones into a tantalizing masterpiece that will leave you craving for more.

how to cook neck bones

To cook neck bones, first boil them in water to remove any impurities.

Then, sauté onions, add the neck bones, and cook with garlic, seasoning salt, and black pepper.

Boil the bones in water, then mix in french onion soup mix.

In a separate saucepan, create a browned and thickened mixture using vegetable oil and all-purpose flour.

Combine the two mixtures and add sliced mushrooms.

Cook covered until tender.

Leftovers can be reheated in the microwave and served with rice.

Key Points:

  • Boil neck bones in water to remove impurities
  • Sauté onions, then add neck bones, garlic, seasoning salt, and black pepper
  • Boil bones in water, then mix in french onion soup mix
  • Create a thickened mixture using vegetable oil and all-purpose flour in a separate saucepan
  • Combine the two mixtures and add sliced mushrooms
  • Cook covered until tender
  • Leftovers can be reheated in the microwave with rice

how to cook neck bones – Watch Video


Pro Tips:

1. Neck bones have been used in cooking for centuries and were popularized during times of scarcity when every part of the animal had to be utilized.

2. Neck bones are often considered a cheap cut of meat, but they are packed with flavor and when cooked properly, the rich collagen in the bones creates a deliciously hearty broth.

3. In Southern cuisine, neck bones are frequently used in dishes like collard greens and black-eyed peas to enhance the flavor and add a depth of complexity.

4. Neck bones can be cooked in a variety of ways, including braising, stewing, roasting, or even slow cooking in a crockpot. Each method brings out different textures and flavors in the meat.

5. If you’re short on time, but still want to enjoy the flavors of neck bones, you can also pressure cook them for a tender and flavorful result.

Boiling The Neck Bones

Neck bones are a flavorful and nutritious cut of meat that can be prepared in various ways. One popular method is boiling the neck bones, which helps to tenderize the meat and infuse it with delicious flavors.

To begin cooking neck bones, follow these steps:

  1. Fill a large pot with approximately 8 cups of water and bring it to a boil.
  2. As the water starts to boil, you may notice foam and grit floating to the surface. It is important to skim off this foam and discard it to ensure a clean and clear broth.
  3. Once the water is clear, drain it and rinse the neck bones thoroughly to remove any impurities.

Remember, boiling neck bones is just one way to prepare them. You can also try grilling, braising, or slow-cooking them for different textures and flavors.

So go ahead and experiment with this versatile cut of meat. Enjoy your flavorful and nutritious meal!

Boiling: a popular method for tenderizing neck bones and infusing them with flavors
Skim off foam: to ensure a clean and clear broth
Rinse thoroughly: remove any impurities
Other cooking methods: grilling, braising, slow-cooking for different textures and flavors

“Neck bones are a flavorful and nutritious cut of meat that can be prepared in various ways.”

Preparing The Neck Bones

After rinsing the neck bones, it is time to prepare them for cooking. In a large pot, drizzle two tablespoons of olive oil and heat it over medium-high heat. Thinly slice a large yellow onion and add it to the pot, cooking it until golden brown. Once the onions are caramelized, add the drained neck bones to the pot and stir them to coat them in the flavorful oil and onions.

Sautéing The Onions

The onions play a vital role in enhancing the flavor of the neck bones. As you sauté them in the pot, their natural sweetness is released and adds a delightful depth of taste to the final dish.

  • Cook the thinly sliced onions until they turn a beautiful golden brown color.
  • This process can take around 10 minutes and requires regular stirring to prevent burning.

The caramelization of the onions will create a rich and savory base for the neck bones to cook in.

Adding Seasoning To The Pot

To enhance the flavor of the neck bones, it is crucial to season them properly. Add minced garlic, seasoning salt, and black pepper to the pot with the onions and neck bones. These seasonings will amplify the natural flavors of the pork and result in a well-balanced and delicious dish. Stir the mixture thoroughly to ensure that all the ingredients are evenly distributed and the neck bones are coated.

Boiling The Neck Bones Further

Once the seasonings have been added, it is time to continue the cooking process by adding more water to the pot. Pour in around 10 cups of water and increase the heat to medium-high. Allow the neck bones and seasoning to come to a boil and let them simmer for about 20 minutes. This additional boiling process will further infuse the meat with flavors and help to make it tender and succulent.

Creating The Gravy Mixture

To achieve a luscious and velvety texture for the neck bones, the recipe suggests adding a gravy mixture. Start by taking out approximately 1 cup of the boiling liquid from the pot and setting it aside. Sprinkle in a packet of French onion soup mix into the reserved liquid, stirring diligently to dissolve any clumps. This soup mix not only thickens the broth but also enhances its savory taste.

Browning The Flour In Vegetable Oil

Meanwhile, in a separate saucepan, heat some vegetable oil over medium heat. Sprinkle in all-purpose flour and stir continuously until the flour turns a rich golden brown color. This process, known as browning, deepens the flavor of the flour and gives the gravy a nutty undertone. Ensure that you stir diligently to prevent the flour from burning, as it can ruin the taste of the entire dish.

Combining The Gravy Mixture With The Neck Bones

Once the flour has been browned, slowly pour the reserved liquid into the saucepan while continuously whisking it. This will create a smooth and flavorful gravy mixture.

Continue to whisk until the mixture thickens to the desired consistency.

Once the gravy has thickened, pour it back into the pot with the neck bones, stirring gently to combine all the elements.

The combination of the rich gravy and tender meat will entice your taste buds and make for a truly satisfying meal.

  • Slowly pour the reserved liquid into the saucepan while continuously whisking it
  • Whisk until the mixture thickens to the desired consistency
  • Pour the thickened gravy back into the pot with the neck bones, stirring gently to combine all the elements

“The combination of the rich gravy and tender meat will entice your taste buds and make for a truly satisfying meal.”

Adding Mushrooms To The Pot

For an extra burst of flavor and texture, sliced white mushrooms can be added to the pot with the neck bones. These mushrooms will bring a delightful earthiness that complements the pork perfectly. Stir in the sliced mushrooms and cover the pot, allowing them to cook with the neck bones for approximately 30 minutes or until tender. Be cautious not to overcook the mushrooms, as they can become mushy and lose their distinct texture.

  • Add sliced white mushrooms for flavor and texture.
  • Earthiness of the mushrooms complements the pork.
  • Cook the mushrooms with the neck bones for approximately 30 minutes or until tender.
  • Do not overcook the mushrooms to preserve their distinct texture.

Storing And Reheating Leftovers

If you have leftovers of the delicious neck bones and gravy, you can store them in airtight containers in the refrigerator. Properly stored, they can be enjoyed for up to 3 days. When reheating, simply place the desired amount in a microwave-safe dish and heat it until warmed through. The flavors will have had time to meld and intensify, making each bite as delicious as the first serving.

Cooking neck bones may seem intimidating, but by following these steps, you’ll be able to create a flavorful and nutritious dish that will satisfy your soul food cravings. Whether served with rice or enjoyed on its own, the tender and succulent neck bones, combined with the rich and savory gravy, are bound to become a family favorite. So gather your ingredients, put on your apron, and get ready to indulge in a Southern-style feast that will leave you longing for more.


You may need to know these questions about how to cook neck bones

What is the best way to boil neck bones?

To achieve the best results in boiling neck bones, start by rinsing the pork with cool water to ensure cleanliness. Then, take a large pot and place the neck bones inside, filling it up with roughly 8 cups of water. Gradually increase the heat until it reaches a high temperature, allowing the bones to boil. Once foam and grit begin to rise to the surface of the pot, remove it from the heat and drain the liquid to rid the broth of any impurities. This method ensures a clean and flavorful broth for your neck bones.

Are neck bones good to eat?

Neck bones may not be the most tender or easy-to-eat cut, but their unique texture and rich flavor make them a delightful culinary experience. Much like oxtail or shank, neck bones require slow-cooking methods to break down their toughness and extract their full potential. The meat from neck bones boasts a robust and meaty taste, a result of the neck’s constant use throughout the animal’s life. Once properly prepared, neck bones offer a rewarding and flavorful dining experience that is definitely worth exploring for adventurous food enthusiasts.

Do you rinse neckbones?

Yes, it is crucial to rinse neckbones thoroughly before cooking them. By doing so, any residual impurities such as dirt or blood can be effectively removed, ensuring a cleaner and more hygienic preparation. This step not only contributes to the overall taste and presentation of the dish but also promotes food safety, allowing for a more enjoyable dining experience.

How long do you boil bones to get the meat off?

To effectively extract the meat from beef bones, patience is key. The process of boiling should be carried out over a span of 8-10 hours to achieve optimal nutrient density in the resulting broth. By taking the time to simmer the bones for an extended period, you can ensure that you extract the maximum amount of flavor and nutrients, resulting in a rich and satisfying broth for your culinary endeavors.

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