urn golden.
Lay the beef neck flat in the base of
country style spare ribs and beef neck bone and brown them with 1
FOR SAUCE:
Brown beef bones, shallots, garlic and carrots
Blackjack Bourbon Sauce-.
Brown beef bones, shallots, garlic and carrots
ooker to High.
Clean neck bones and remove any excess
(200 degrees C). Spread neck bones and onions out in
easoning, chicken livers, giblets, turkey neck bone, and water.
Bring to
Boil giblet and neck bone in lightly salted water until
In large pot, place neck bones, vegetables and pickles.
Add water and cook over medium heat 45 minutes.
Add potatoes and cook until soft, about 20 minutes.
Increase heat to medium-high.
Combine flour and milk in small bowl and gradually add to soup, stirring regularly, until mixture boils.
Season to taste with salt.
Remove neck bones and discard.
NOTE: This soup tastes best refrigerated and served the next day.
Remove all fat from meat.
Boil until tender. Add water, if necessary. Remove from heat and strain broth.
Refrigerate broth overnight.
Skim off fat and heat.
Add all vegetables which have been washed and chopped.
Add spices and macaroni. Simmer 1 1/2 hours.
Season to taste.
eat is falling off the bone and the sauce has thickened
Boil pork neck bone in 1 quart of water until meat falls from bone.
Cool; remove bone.
Add all other ingredients.
Bring to boil; then cook over low heat until potatoes are done.
an used for cooking the beef. Scrape the bottom of the
he beef shank into large chunks, keeping some attached to the bone
are.
Remove steaks, de-bone and cut to a medium
In a large pot, add olive oil, smash garlic with clever until flat, add to pot.
Cook garlic until golden brown, not burnt!
Remove garlic.
Add pork neck bones, brown, put garlic back in the pot.
Add tomato sauce, tomato paste and all other ingredients. Simmer 2 hours with lid on. The second 2 hours remove lid stirring occasionally, until desired thickness.
Remove pork neck bones, let cool a little, remove meat from bones, add back to sauce.
The last half hour add cheese. Freezes very well.
n either side of the bone, then into thick strips. Return
efore required, put shin of beef on bone, water and beans into
up red wine, olive oil, beef neck bones, onion, celery, carrot, garlic
Heat olive oil in a large pot over medium heat. Add onion, parsley, basil, and garlic; cook and stir until onions are soft, about 5 minutes. Add pork and beef neck bones; cook and stir until browned, 7 to 10 minutes.
Stir crushed tomatoes slowly into the onion mixture; mix in salt, oregano, and bay leaves. Cook, covered, until flavors combine, about 2 1/2 hours. Stir in tomato paste; simmer uncovered until sauce thickens, about 2 hours.