Neckbone stew

• 2 lb neckbones
• 2 large peeled potatoes, cooked and chopped
• 4 large carrots
• 3 stick celery
• 1 large chopped onion
• 2 bell peppers, chopped
• 1 packages frozen pearl onions
• 4 clove garlic, minced
• 2 envelope sazon goya seasoning
• 2 packages Mccormick brown gravy mix
• 2 tbsp vegetable oil
• 2 tbsp butter
• 2 beef bouillon cube

1. Clean neckbones.
2. Soak neck bones in vinger water for a few hours.
3. (I soaked mines for 3 hours...i only do this if i am cooking pork neck bones)
4. Once neckbones are done soaking.
5. Rinse them off in clean cold water.
6. Season neckbones with all seasonings listed above.
7. Get a big stock pot and put on medium high.
8. Once hot put 2 tbsp of vegetable oil and 2 tbsp of butter
9. Chop all vegetables and add to pot.
10. Let vegetables saute
11. Add neck bones to pot and let them brown with the vegetables for about 10-15 minutes.
12. Add enough water to cover neckbones and add the beef bouillon cubes.
13. Bring to a boil.
14. Add the 2 gray packets and stir until disolved.
15. Bring back to a boil
16. Turn down to medium and let simmer for about 45 minutes
17. Once gravy is to your consistency turn on low just to keep warm
18. Eat over rice and enjoy

neckbones, potatoes, carrots, celery, onion, bell peppers, onions, clove garlic, sazon goya seasoning, brown gravy mix, vegetable oil, butter, beef bouillon cube

Taken from cookpad.com/us/recipes/366715-neckbone-stew (may not work)