7-31-2023 3:46pm

Lurlines's Summertime Soul Food Beef Neckbones

Anita Johnson-Brown Editor

In the summertime, soul food is a real treat. Here's a recipe for beef neckbones that's sure to satisfy your taste buds. To make it, you'll need:

- 4 1/2 pounds of beef neck bones

- 1 1/2 teaspoons of ground cumin

- 2 teaspoons of ground allspice

- 2 teaspoons of ground black pepper

- 1 teaspoon of red pepper flakes

- 1 teaspoon of salt

- 1/2 cup of all-purpose flour, divided

- 4 tablespoons of olive oil

- 4 cloves of garlic, minced

- 2 1/2 cups of beef broth

- 1 onion, sliced

- 1 teaspoon of bell pepper

- 1 cup of water

To prepare the dish, start by mixing the cumin, allspice, black pepper, red pepper flakes, and salt together in a bowl, and wash the neckbones, Then, coat the beef neckbones in the mixture, using about half of it to cover them evenly.

Next, heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the neckbones and brown them on all sides, about 5 minutes per side. Remove them from the pot and set them aside.

Add the garlic, onion, and bell pepper to the pot and cook until the vegetables are softened about 5 minutes. Sprinkle the remaining flour over the vegetables and stir to combine. Cook for another 2-3 minutes, stirring frequently.

Add the beef broth and water to the pot, stirring to combine. Return the neckbones to the pot and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 2-3 hours, or until the meat is tender and falling off the bones.

Serve the neckbones and gravy over steamed rice or with your favorite sides for a delicious and comforting meal. Enjoy!

Follow food restrictions and exchange, if you are required to, you are the judge of the amount of food you consume.
The recipe was written by Anita Johnson-Brown, a recipe by Lurline "Lovie" Johnson. (mom)