Neck Bones Smothered in Gravy
Course: Entree
Cuisine: Southern
Yield: 8 Servings
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Author: The Southern Spice Rack
Ingredients
· 3 to 4 pounds pork neck bones
· 3 tablespoons salted butter
· 1/3 cup all-purpose flour
· 1/3 cup vegetable oil
· 5 cups of water
· 1 diced yellow onion
· 3 diced ribs of celery
· 1 diced green bell pepper
· 2 minced cloves garlic
· 2 teaspoon salt
· 2 teaspoon pepper
· 1 teaspoon onion powder
· 1 teaspoon garlic powder
· 1 teaspoon cayenne pepper
· 1 teaspoon dried thyme
Instructions
1. Wash and rinse neck bones in cold water. Place drained neck bones into a bowl. Season neck bones with salt, pepper, onion powder, garlic powder, and cayenne pepper.
2. Melt three tablespoons of butter over medium heat in a large shallow pot.
3. Once hot add neck bones and Sautee for about three minutes or until some color appears. Turn off the heat and take out the neckbones.
4. Add in the onion, celery, green bell pepper, and garlic to the pot and Sautee till soft, about five minutes. Once soft place vegetables in the same bowl as browned neck bones.
5. In the same pot pour in vegetable oil and let heat. Once hot pour in all-purpose flour and whisk to make a roux. Continue to whisk roux until it’s a nice brown color and smelly nutty, this should take about five or six minutes.
6. Once the color is achieved add in five cups of water and whisk until incorporated.
7. Add in the neck bones, sautéed vegetables, and thyme and let simmer covered for two hours stirring occasionally.