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2 Answers
- 1 decade agoFavorite Answer
Take some necks. put in a big dish. Sprinkle heavily (very heavily) with garlic powder, onion powder, sweet paprika. Sprinkle some black pepper on too.
Break up a bulb of garlic (or 2, or 3 depending on how many necks) toss into bottom of pan. Chop up an onion or three, also toss into pan.
Add 1 or 2 bay leaves.
Add between 2-5 sun dried tomatoes. If not available, a can of tomato paste.
liberally sprinkle around some olive oil (several tablespoons, say between 2-4, again, depending on the number of necks).
pour in some juice (orange is good, apple or cranberry if the first is not available). Just enough to cover the bottom of the cooking pot/pan).
Pour in some red wine, about equal to the quantity of the juice.
Put on stove and simmer. Or alternatively stick in oven on low heat (somewhere in the 250-300 degree farenheit range) and bake.
and simmer,
and simmer,
and simmer. The longer the better, several hours. If you have time make it several days (cook, than cool and refrigerate, than cook again).
It's best when the meat is practically falling off the bone.