Neckbones and gravy are soul food favorites for good reason – this hearty entree is both delicious and economical. By following the guidance below, you can make a delicious neckbones and gravy meal in just one hour. Gather all the necessary ingredients and follow the steps to a tasty dinner.
Gather Your Necessary Ingredients
Before you start making neckbones and gravy, you must first assemble the necessary ingredients. You will need neckbones, either pre-smoked or fresh, as well as onions, garlic, salt, black pepper, sugar, bay leaves, olive oil, white or red wine, and beef broth.
It is important to note that the amount of each ingredient you use will depend on the size of your dish. If you are making a large batch, you may need to double or triple the amount of ingredients. Additionally, you can adjust the amount of salt, pepper, and sugar to your own taste preferences.
Prepare the Neckbones
Begin your cooking process by prepping the neckbones. Place them in a pasta strainer and rinse off any excess fat or membranes. Next, season the neckbones liberally with salt and pepper, and then set aside until you’re ready to cook.
Once the neckbones are prepped, you can begin to cook them. Heat a large skillet over medium-high heat and add a tablespoon of oil. Once the oil is hot, add the neckbones to the skillet and cook for about 10 minutes, stirring occasionally. Once the neckbones are browned, reduce the heat to low and cover the skillet with a lid. Allow the neckbones to simmer for about an hour, stirring occasionally.
Make the Gravy Base
Begin the gravy by prepping the vegetables. Peel and finely dice the onions and garlic, and add to a large pot with the olive oil. Cook over medium heat until the onions and garlic are lightly browned and fragrant.
Add 1/2 cup of the white or red wine to deglaze the pot, stirring to loosen any browned bits from the bottom. Once all of the liquid has been absorbed, add 2 cups of beef broth and stir.
Add 2 bay leaves and a pinch of sugar to the gravy base before bringing it to a low boil. Then reduce to a simmer and cover with a lid. Simmer for 25 minutes.
Once the gravy has simmered for 25 minutes, remove the bay leaves and season with salt and pepper to taste. If the gravy is too thin, mix together 1 tablespoon of cornstarch with 1 tablespoon of cold water and stir into the gravy. Simmer for an additional 5 minutes until the gravy has thickened. Serve warm over your favorite dishes.
Simmer and Thicken the Gravy
After the gravy base has simmered for 25 minutes, it’s time to thicken it. Add two heaping tablespoons of all-purpose flour to a small bowl with two tablespoons of cold water and whisk until fully combined. Pour this mixture into the gravy base and stir continuously for two minutes.
After two minutes, add the neckbones to the gravy base and simmer for another 15 minutes. Taste for seasoning level and adjust if needed.
Once the neckbones have been added, reduce the heat to low and cover the pot. Allow the gravy to simmer for 15 minutes, stirring occasionally. After 15 minutes, remove the neckbones from the gravy and discard. The gravy should be thick and flavorful. If it is too thin, add a tablespoon of flour and stir until fully combined. If it is too thick, add a tablespoon of water and stir until fully combined.
Serve and Enjoy!
Once the neckbones have cooked for 15 minutes in the gravy base, your neckbones and gravy are ready to serve! Serve over hot white rice or mashed potatoes with a side of greens for an even heartier meal. Enjoy!
Other Variations to Try
While neckbones and gravy is a classic dish, you can always play around with different variations. Try adding diced carrots and celery to the gravy base for a boost of flavor. Smoked turkey neckbones can also be used in place of pork neckbones – they’ll cook in the same way but bring different flavors to the dish.
Tips for Making Neckbones and Gravy
When making neckbones and gravy, always use a large pot before adding the neckbones to ensure that there is enough room for them to cook without overcrowding. Make sure to season liberally with salt and pepper before adding the neckbones to the gravy base – this will help bring out their flavor.
When deglazing the pot with the wine, make sure that all of the liquid has been absorbed before adding in the beef broth – this will ensure that all of the flavor from the wine is transferred into your dish. Last but not least, make sure not to over-thicken your gravy – it should be nice and smooth.
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