Smoked neck bones with potatoes
Ingredients:
- 2 pounds smoked neck bone (pork or beef)
- 4 large russet potatoes, peeled and diced
- 1 medium onion, minced
- 3 cloves garlic, minced
- 2 cups chicken or beef stock
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Season with salt and pepper
- Fresh parsley for garnish (optional)
Smoked neck bones with potatoes
Directions:
- Preheat oven to 375°F (190°C) Masu.
- Heat the olive oil in a large ovenproof pot or Dutch oven over medium heat. Add the chopped onions and sauté until translucent and fragrant, about 3 to 4 minutes.
- Add the minced garlic to the pot and cook for another minute, until fragrant.
- Add the smoked neck bones to the pan and fry, turning occasionally, until browned on all sides, about 5 minutes.
- Add the diced potatoes, paprika, dried thyme, salt, and pepper to the pot. Stir to evenly coat the potatoes and neck bones with the seasoning.
- Pour the chicken or beef broth over the neck bones and potatoes. Stir gently to combine everything.
- Cover the pot with a lid or aluminum foil and place in the preheated oven. Cook for 45 minutes or until potatoes are fork-tender and neck bones are cooked through.
- Remove the pot from the oven and let it rest for a few minutes before serving. Garnish with fresh parsley if desired