NECKED BONES

I received a request for Neckbones; here ya go, Carol!  It’s almost impossible to believe you have never had neckbones before.  I think you are gonna love these “necked bones” please give me a call at 702-752-1314 when you make them.

3 lbs. neckbones (pork), 2 (2 oz.) envelopes onion soup mix, 2 large white onion, sliced, 4 garlic cloves, chopped, 1 bay leaf, 2 tsp. salt, 1 1/4 tsp. black pepper, 1/8 tsp. cayenne.

Preheat oven to 375 degrees.  Get out an aluminum roaster pan, set it aside.  Wash neckbones and season them.  Put one of the onions on the bottom of the pan.  Add the neckbones, the other onion, garlic, bay leaf salt, pepper,  soup mix, and 2 1/2 -3 – cups of water to the pan.  Cover the pan with foil.  Bake for 2-hours.  Baste the meat every 30-45-minutes.  Make sure you always have at least 2 cups of liquid in the pan. Remove the foil, take 1 cup of liquid from the pot, add 2 T. of flour, mix with a fork until the flour is completely blended, pour the liquid back into the pot. Stir, mix well. Return to the oven and continue to bake until the neckbones are golden brown.  Taste adjust seasoning.  Bake for another 30-minutes.

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