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Neck Bones (Beef) Recipe

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This recipe for Neck Bones (Beef), by , is from NCAL KP HealthConnect Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cecil Grimes, Finance
Added: Thursday, November 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 can beef broth
1 onion
1/2 chopped garlic clove
1 bell pepper
seasoning salt (as much as your taste desires)
7 lbs. neck bones (beef)
2 cups chardonnay wine

Serves 4-6

Directions:
Directions:
Boil the neck bones for about 35-45 mins. (until nice and tender). Drain away the water and fat that boils off of the neck bones.

Sauce: (In a different large pot)

Saute the onions, garlic, bell pepper, seasoning salt until the seasonings nice and soft, then add a couple of cans of beef broth and bring it to a boil. After the sauce is boiling, add a couple cups of Chardonnay and bring it to a boil again. After the sauce above is boiling, add the drained neck bones to the pot. Reduce heat to med-low and cook until the neck bones are real tender.

Personal Notes:
Personal Notes:
I prepared rice with this dish and the sauce makes a nice gravy for the rice.

 

 

 

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