I posted on my face book page that I was making my mom neck bone this weekend and I had several requests for the recipe – so, I decided to make a post of it. Neck bone is a southern dish that was on our table several times a year when I was a child. I have not made it for years but I remembered how my nana and mom always made it which is a bit different than just throwing them in a pot with some water until they are cooked. Eating them is a little work but oh so worth the effort. The meat is tender and tasty pork. I hope you are having a wonderful summer. I am, enjoying babysitting my grandson as we await the beginning of the school year. He is home schooled and I am his learning coach. Now, on to the recipe ~
8 or 10 pieces of neck bone – less of course if there are fewer than you.
1 bag of angel hair cabbage.
2 onions sliced and ringed.
2 cloves of garlic.
¼ cup of white vinegar
2 cups of beef broth
Layer ½ the cabbage, onions and garlic on the bottom of a Dutch oven.
After salt and peppering the neck bone lay on top.
Layer the rest of the cabbage, onions and garlic on top.
Pour on the vinegar and beef broth.
Put lid on top and set in a pre-heated 350F degree oven.
Leave lid on top and cook for 2 hours.
Take out of oven, take off lid and pull back the cabbage then baste the meat with the juices.
Put back in the oven with the lid off for another 30 minutes or until the meat is browned.
Pull out of the oven, put the lid on top and allow to rest for about 20 to 30 minutes.