Neckbones and rice

When I was growing up on Sunday's my grandmother would cook neck bones and rice with collard greens and cornbread. Here's her famous recipe.

In a large pot bring the water to a boil and add the neckbones, salt & pepper. Reduce heat to medium and simmer for 45 mins. Add the chicken broth, bell pepper, onion and...

Neckbones is a traditional meal I loved growing up! These tender Neckbones are super easy to make. This dish has so much flavor and budget friendly.

A rustic Southern recipe of rice cooked in the savory stock from slowly simmered pork neck bones.

This recipe for soul food style pork neck bones will give you tender, fall-of-the-bone meat that's flavorful, succulent and juicy. This is a don't miss dish, perfect for Sunday dinner and the slow cooker makes it so easy!

This classic neck bones recipe is where rich flavors and slow-cooked goodness come together in a dish that’s as hearty as it is satisfying. Neck bones, a staple in Southern kitchens, are known for their tender meat that falls off the bone after hours of simmering in a savory broth. This recipe captures the essence of home-cooked meals that are perfect for pairing with collard greens, cornbread, or your favorite sides.

In this blog, I will share with you a Southern Beef Neck Bones Recipe That is extremely delicious.

I was shopping at my local Kroger this past Saturday when out of the corner of my eye I saw "fresh pork necklines". It has been a couple of years since I have prepared them with rice. Mama on occasion would make these and I often remember these being served at family reunions or church pot

Beef neck bones are an amazing delicacy prepared with rich elements. It is a quick and easy recipe to make at home. The beef neck bones recipe requires a lot of cooking time to be tender and luscious. However, the time is worth it.

★ Very simple oven-baked recipe for this classic dish. Pork neck bones seasoned with salt & pepper, baked with onions & garlic. Add some water with a little white vinegar to the pan. Bake covered for 2 hrs, then uncover & brown. *UPDATE: Made this with a few changes (see Comment), much more flavorful than simmering on the stovetop.