Best Neck Bone Stew Recipes

KOREAN PORK NECK SOUP RECIPE BY TASTY

Korean Pork Neck Soup Recipe by Tasty image

BlackPink's Lisa raves about Korean pork neck soup being one of her favorite dishes. It's deliciously comforting, spicy, and filled with tender pork bones that'll leave you wanting more!

Provided by Jasmine Pak

Categories Lunch

Time 3h50m

Yield 4 servings

Number Of Ingredients 19

Ingredients

3 lb pork neck bones
1 yellow onion, halved
3 green onions, white parts only
10 cloves garlic
2 teaspoons fresh ginger, minced
4 medium yukon gold potatoes, quartered
10 leaves napa cabbage
2 cups bean sprout
3 crown daisy leaves
3 perilla leaves, or to taste
steamed rice, for serving (optional)
3 tablespoons korean chile flakes, gochugaru
2 tablespoons soybean paste, doejang
2 tablespoons korean hot pepper paste, gochujang
2 tablespoons rice wine
2 tablespoons fish sauce
¼ cup perilla seed powder
2 tablespoons garlic, minced
freshly ground black pepper, to taste

Steps:

Add the pork neck bones to a large bowl and cover with cold water. Soak for 2 hours.
Bring a large pot of water to a boil.
Drain and rinse the pork bones, then blanch in the boiling water for about 7 minutes to remove any impurities. Drain and rinse the blanched pork bones until the water runs clear.
Return the pork bones to the pot and cover with clean water. Add the onion, green onions, garlic, and ginger. Cover and simmer over medium-low heat for 90 minutes.
While the broth is simmering, make the seasoning paste: Add the Korean chile flakes, soybean paste, Korean hot pepper paste, rice wine, fish sauce, perilla seed powder, garlic, black pepper, and ¼ cup of the pork broth and mix until well combined.
Once the broth has simmered for 90 minutes, uncover the pot and add the seasoning paste and stir to incorporate. Add the potatoes and cook for 10 minutes, until tender.
Add the Napa cabbage leaves, bean sprouts, crown daisy leaves, and perilla leaves. Boil for another 5 minutes, until the leaves are wilted.
Serve the soup hot with steamed rice, if desired.
Enjoy!

Nutrition Facts : Calories 228 calories, Carbohydrate 48 grams, Fat 2 grams, Fiber 6 grams, Protein 7 grams, Sugar 12 grams

NECK BONE STEW

Neck Bone Stew image

The only way I ever heard of cooking neck bones was to use them as seasoning. That's how my Mother used them,cooking black eye peas,beans,etc. Today the store had neck bones on sale for .99 p/lb and were very meaty,usually when I see them,they're mostly bones. So I decided to buy some and see what other recipes were out there.I...

Provided by Leanne D.

Categories Pork

Number Of Ingredients 11

Ingredients

1 lb neck bones
salt,pepper,garlic powder,onion powder,to taste
chicken broth or water
1 onion,sliced
3 medium carrots,peeled and sliced
3-4 garlic cloves,sliced
2-3 potatoes,peeled,quartered
GRAVY
flour
butter or oil
broth(from cooking neck bones)

Steps:

1. Wash neck bones,Season with salt,pepper,garlic powder and onion powder. Place in a pot and cover with broth or water. ( I used unsalted homemade chicken broth) Cover,cook on medium heat about 2 hours,until meat is almost tender. In a skillet,make gravy,using the broth the neck bones are cooking in to make the gravy.Uncover the pot,add gravy,onion,carrots garlic and potatoes to the neck bones,continue cooking until vegetables are tender and gravy is slightly thickened. If gravy is too thick,add additional broth or water. If not thick enough,make a slurry by combining 1 Tablespoon butter with 1 T flour well combined,stir a little into pot at a time until as thick as you like.Check for seasoning.
2. To make gravy;heat 3-4 teaspoons of oil or butter to skillet,when hot and melted,add 2-3 teaspoons flour,stir over medium-low heat until flour is lightly brown,slowly add 2 c broth stirring well to prevent any lumps

SLOW COOKER BEEF NECK BONES AND GRAVY

Slow Cooker Beef Neck Bones and Gravy image

Beef neck bones are a Southern staple recipe. I couldn't find a recipe online, so I created this one on my own by pulling from some of my favorite oxtail, roast, and pork neck bone recipes. Turned out yummy so I thought I'd share. Serve over steamed rice and peas or mashed potatoes.

Provided by Natascha Bowden-Mason

Categories Soups, Stews and Chili Recipes Stews Beef

Time 5h30m

Yield 6

Number Of Ingredients 11

Ingredients

1 ½ pounds beef neck bones, or more to taste
1 teaspoon ground cumin
1 teaspoon ground allspice
1 teaspoon ground black pepper
½ teaspoon red pepper flakes
½ teaspoon salt
½ cup all-purpose flour, divided
3 tablespoons olive oil
3 cloves garlic, minced
2 cups beef broth
1 onion, sliced into long pieces

Steps:

Preheat slow cooker to High.
Clean neck bones and remove any excess fat. Season bones with cumin, allspice, black pepper, red pepper flakes, and salt; dust with 1/4 cup flour.
Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, 1 to 2 minutes. Increase heat to medium-high and add seasoned neck bones; cook until bones begin to brown, about 1 minute per side.
Transfer neck bones and drippings to the preheated slow cooker; add beef broth and onion.
Cook on High for 1 hour. Reduce heat to Low and cook 4 to 6 hours.
Transfer neck bones to a dish. Sprinkle remaining flour into the slow cooker and stir well. Return neck bones to slow cooker. Let stand until gravy thickens, 15 to 20 minutes.

Nutrition Facts : Calories 124.4 calories, Carbohydrate 12.8 g, Fat 7.2 g, Fiber 1.2 g, Protein 2.7 g, SaturatedFat 1.1 g, Sodium 459.9 mg, Sugar 1.7 g

SOUTHERN-STYLE NECK BONES

Southern-Style Neck Bones image

Neck bones are great with greens or cabbage. They can be baked or boiled, this recipe can be fixed either way. It depends upon how much attention you want to give the dish. I think this is one of this meals that takes you back to your mother's kitchen.

Provided by KERYNE

Categories Meat and Poultry Recipes Pork

Time 3h

Yield 5

Number Of Ingredients 7

Ingredients

2 onions, roughly chopped
5 cloves garlic, roughly chopped
1 tablespoon distilled white vinegar
¼ cup water
4 pounds pork neck bones
1 ½ teaspoons salt
1 teaspoon ground black pepper

Steps:

Preheat an oven to 375 degrees F (190 degrees C).
Sprinkle 3/4 of the onion and garlic into the bottom of a roasting pan; pour in the vinegar and water. Season the neck bones with salt and pepper and place into the roasting pan. Sprinkle the remaining onion and garlic over the neck bones; cover the roasting pan tightly with aluminum foil.
Bake in the preheated oven for 2 hours, basting every 30 minutes. Be sure to recover the foil every time you baste. After 2 hours, remove the foil and continue baking until the neck bones are golden brown, about 45 minutes.

Nutrition Facts : Calories 1133.8 calories, Carbohydrate 9.7 g, Cholesterol 214.9 mg, Fat 102 g, Fiber 1.7 g, Protein 41.6 g, SaturatedFat 36.2 g, Sodium 824.3 mg, Sugar 3.9 g

PORK NECK BONES

Pork Neck Bones image

I was looking to try someone else's recipe for pork neck bones, but when I didn't find one I decided to add my own. A Southern keep-you-warm recipe that's great for the fall and winter or making a dollar stretch. My family loves it over rice with collard greens, corn bread, and candied yams.

Provided by Ms. Vanilla

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 3h5m

Yield 12

Number Of Ingredients 13

Ingredients

9 pounds pork neck bones
2 ½ teaspoons ground black pepper
2 ½ teaspoons adobo seasoning
1 teaspoon thyme
water
2 cups red cooking wine
½ cup vinegar
½ cup chopped cilantro
½ cup chopped fresh basil
2 white onions, sliced
2 green bell peppers, seeded and cut into strips
3 cloves garlic, minced
8 potatoes, peeled and cubed

Steps:

Place pork neck bones in a large bowl; season with black pepper, adobo seasoning, and thyme. Cover with plastic wrap and let marinate in the refrigerator, about 1 hour.
Fill a large stockpot halfway with water. Add cooking wine, vinegar, cilantro, basil, onions, green bell peppers, and garlic. Cover and bring to a boil. Add pork neck bones. Reduce heat to low and cook, stirring occasionally, for 1 hour.
Stir potatoes into the pot. Cover and simmer, stirring occasionally, until neck bones and potatoes are tender, about 30 minutes more.

Nutrition Facts : Calories 855.7 calories, Carbohydrate 31.3 g, Cholesterol 276 mg, Fat 33.1 g, Fiber 3.9 g, Protein 100.6 g, SaturatedFat 11 g, Sodium 2523.4 mg, Sugar 1.8 g

POOR MAN'S VEGETABLE NECKBONE SOUP 4 A CROWD

POOR MAN'S VEGETABLE NECKBONE SOUP 4 A CROWD image

As a kid growing up in Rural Arkansas, my mom often made this, fullfilling & hearty soup to feed all 13 of us. She used vegetables from our garden,& used Pork neck Bones, because that was one of the cheapest meats you could buy at the time. She made a huge 15 inch cast Iron skillet of Corn Bread to go with it,& added liquids to...

Provided by Rose Mary Mogan

Categories Other Soups

Time 4h5m

Number Of Ingredients 19

Ingredients

9 lb meaty pork neckbones
1 lb baby carrots, cut in half
2 lb mixed vegetables
1 small red onion chopped
1 bunch green onions chopped
1 medium yellow onion chopped
3-4 stick celery, chopped
6-8 medium potatoes, peeled, washed & quartered
2 can(s) (18 oz) progresso recipe starters cooking sauce(fire roasted tomatoes)
2 can(s) diced tomatoes ( 15 1/2 oz. each)
2 Tbsp minces garlic, or less if preferred
2-3 bay leaves
24 oz v-8 low sodium tomato juice
2 tsp dried thyme
1 1/2 tsp coarse black pepper
2 tsp kosher salt (after tasting broth) if desired
SPICE BLEND FOR MEATS
1 Tbsp each, paprika,garlic powder,onion powder,coarse black pepper, kosher salt,dried parsley, cumin
2 tsp dried thyme

Steps:

1. This recipe make a lot, you can use the amounts suited for your family, and what ever vegetables you prefer, or have on hand. You call the shots. Just make sure that you have enough water to cover the meat as it cooks. You will need a pot large enough to accomadate all of your meat & veggies with the liquid.
2. Chop veggies needed for the soup, carrots cut in half, chop green, red & white onions & celery.
3. Peel wash & quarter potatoes
4. Combine spices for seasoning meat, & generously season meat with spices. Will probably have some left over for another use.
5. Add meat to large pot, cover with water and bring to a low boil, and simmer for about 1 1/2 to 2 hours. Skim off any foam that surfaces to the top of pot.
6. Add Recipe starter & tomato juice. Continue to cook.
7. Add chopped vegetables, potatoes, garlic, bay leaves and other spices, and continue to simmer. Cook on low and taste, add additional seasoning if needed. Cook until meat & vegetables are very tender.
8. Serve with favorite Bread & butter if desired.