5 August, 2019
Southern Neck Bone Stew
3 lbs neck bones
1 tbs white vinegar
water or chicken stock to cover
3 cloves garlic, chopped
3 bay leafs
2 sprigs of fresh thyme or 2 tsp dried
2 ribs of celery, chopped
2 potatoes, peeled and cubed into 1 inch pieces
1 carrot, peeled and sliced
1 green pepper, chopped
1 small can of diced tomatoes with juice.
kosher salt and fresh cracked black pepper
Add the trimmed neck bones to a stock pot and cover completely with water.
Add the bay leaf, garlic, vinegar and thyme.
Bring to a boil the reduce to a simmer. Simmer for one and a half hours.
Add celery, carrot, tomato, green pepper and potatoes
Add more water or chicken stock to cover.
Season with salt and pepper.
Serve in bowls along with some broth and vegetables.
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