Tasty, tasty, and cheap

[SeaCat]

On Sunday as I came home from work I stopped off at the grocery store to pick up a couple of things. I managed to check out the meat aisle and found they were having a sale on Beef Neck Bones. ($1.20 a pound.) Now these bones were loaded with meat so I grabbed a couple of packs. Four pounds to be exact.

When I got home I tossed all of the bones into a crock pot after rinsing them. (Always rinse them.) I also added a minced Onion, several minced cloves of Garlic, a handfull of crushed dried peppers, a can of condensed Cream of Mushroom Soup, a can of condensed French Onion Soup, two cans of water and two cups of red wine. I covered the pot and turned the pot on to low. I just let it cook like this all night and all day Monday.

Last night when I came home I pulled the bones out and removed the meat. The meat went back into the pot and the bones went into the trash. When I was getting ready for bed I poured the mix out of the pot and into a large container which went into the fridge.

This morning I removed the 1/2 inch of solid grease from the container of gravy before returning the gravy to the crock pot. To this I added another cup of Red Wine, a bit more Garlic and some Black Pepper. I let it cook for most of the day. I left the cover cracked open a bit so the mix would thicken.

This evening I added some chopped Chives and shredded Carrots before ladeling it over Rice.

It took a while to make but man was it good.

Cat

 

[Katyusha]

When I got home I tossed all of the bones into a crock pot after rinsing them. (Always rinse them.) I also added a minced Onion, several minced cloves of Garlic, a handfull of crushed dried peppers, a can of condensed Cream of Mushroom Soup, a can of condensed French Onion Soup, two cans of water and two cups of red wine. I covered the pot and turned the pot on to low. I just let it cook like this all night and all day Monday.

:droooooooooooool: Your house must've smelled good.

Last night when I came home I pulled the bones out and removed the meat. The meat went back into the pot and the bones went into the trash. When I was getting ready for bed I poured the mix out of the pot and into a large container which went into the fridge.

This morning I removed the 1/2 inch of solid grease from the container of gravy before returning the gravy to the crock pot. To this I added another cup of Red Wine, a bit more Garlic and some Black Pepper. I let it cook for most of the day. I left the cover cracked open a bit so the mix would thicken.

This evening I added some chopped Chives and shredded Carrots before ladeling it over Rice.

It took a while to make but man was it good.

Cat

:more drools: Your house must still smell good. I'mma borrow this recipe if that's okay.

 

[voluptuary_manque]

You're a patient man, Cat. I'd have served the whole thing right after the degreasing!

 

[xssve]

I like to throw a couple of hocks or neckbones the crock pot when I make Pinto's, I always keep some in the freezer.

I'm also a big Red beans and rice fan, and they give the red beans that signature flavor.

You gave me an idea though, I bet you could use them to make French Onion soup, although technically, that calls for Beef stock.

My cheap secret is Carnitas - chunks of pork, prepackaged at Wal Mart - I sautee it - if you're choosy, you can find one without a lot of fat, and after you render the fat down by browning, you can drain it in a stainless colander (I use a browning sauce of about half soy sauce, half Kitchen Bouquet, with some roasted garlic paste mixed in), then I either add a bunch of fresh ground Red Chili, or a tub of Green Chili, depending on whether I'm in the mood for Carne Advovada, or Green Chili Stew. If I make Carne Advovada, I can use the meat for burritos or with tamales and fried eggs, and use the excess sauce for enchiladas.

Can also be sauteed with Green Chili, onions and Cilantro, for delicious burritos.

 

[SeaCat]

:droooooooooooool: Your house must've smelled good.



:more drools: Your house must still smell good. I'mma borrow this recipe if that's okay.

Go for it and enjoy.

Cat

 

[SeaCat]

I like to throw a couple of hocks or neckbones the crock pot when I make Pinto's, I always keep some in the freezer.

I'm also a big Red beans and rice fan, and they give the red beans that signature flavor.

You gave me an idea though, I bet you could use them to make French Onion soup, although technically, that calls for Beef stock.

My cheap secret is Carnitas - chunks of pork, prepackaged at Wal Mart - I sautee it - if you're choosy, you can find one without a lot of fat, and after you render the fat down by browning, you can drain it in a stainless colander (I use a browning sauce of about half soy sauce, half Kitchen Bouquet, with some roasted garlic paste mixed in), then I either add a bunch of fresh ground Red Chili, or a tub of Green Chili, depending on whether I'm in the mood for Carne Advovada, or Green Chili Stew. If I make Carne Advovada, I can use the meat for burritos or with tamales and fried eggs, and use the excess sauce for enchiladas.

Can also be sauteed with Green Chili, onions and Cilantro, for delicious burritos.

Oh you can use them for soup stock and they do quite nicely.

If I'm going to make pure Beef Stock this is how I do it.

2 pounds Beef Necks
1 large sharp Onion
2-3 cloves Garlic
a palmfull of Salt
2 palms of ground black Pepper
2 cups Red Wine
water as needed

Mince the Onions and Garlic.

Add everything to either a Stock Pot or a Crock Pot and cook all day and then some. Use just enough water to cover the Neck Bones.

When it's done filter it into containers and refridgerate. Remove Grease.

Use as you will.

Cat

 

[Guest]

Tasty, tasty and cheap.

Oh, this is about food?

Damn.

I thought you were talking about a certain AH member.