Soul Food Neck Bones

A hearty and flavorful dish featuring tender neck bones simmered in a savory broth with vegetables and spices, perfect for a comforting meal.

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Course: Main Course

Cuisine: Soul Food

Keyword: comfort food, Neck Bones, Slow Cooked

Prep Time: 15

Cook Time: 2

Total Time: 2 15

Servings: servings

Calories: 450kcal

Ingredients

For the Neck Bones

2 pounds Neck Bones Cut into sections
1 tablespoon Vegetable Oil For browning
1 teaspoon Salt To taste
1 teaspoon Black Pepper To taste

For the Broth

4 cups Chicken Broth Low sodium recommended
1 medium Onion Chopped
2 cloves Garlic Minced
2 stalks Celery Chopped
2 medium Carrots Sliced
1 teaspoon Dried Thyme
1 teaspoon Dried Oregano

For Serving

2 cups Cooked Rice Or cornbread
1 tablespoon Chopped Fresh Parsley For garnish

Instructions

Prepare the Neck Bones

Rinse the neck bones under cold water and pat dry with paper towels. This helps remove any impurities and ensures a cleaner flavor.
Season the neck bones with salt and black pepper. This step enhances the flavor of the meat.

Brown the Neck Bones

In a large pot, heat the vegetable oil over medium-high heat. Once hot, add the neck bones in batches, browning them on all sides for about 5-7 minutes. Browning adds depth of flavor through caramelization.
Remove the browned neck bones and set aside on a plate.

Sauté the Vegetables

In the same pot, add the chopped onion, garlic, celery, and carrots. Sauté for about 5 minutes until the vegetables are softened. This step builds a flavorful base for the broth.

Simmer the Neck Bones

Return the browned neck bones to the pot with the sautéed vegetables. Add the chicken broth, dried thyme, dried oregano, and bay leaf. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 1.5 to 2 hours, or until the neck bones are tender and the meat is falling off the bone. This slow cooking process allows the flavors to meld and the meat to become tender.

Serve the Dish

Remove the bay leaf from the pot. Taste the broth and adjust seasoning with additional salt and pepper if needed.
Serve the neck bones over cooked rice or with cornbread, garnished with chopped parsley for a fresh touch.

Notes

For a richer flavor, consider adding a splash of hot sauce or Worcestershire sauce to the broth. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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