Every time we get a goat back from the processor, there are packages of neck bones. That's not a cut I was used to seeing in the meat case at the grocery store and I wasn't sure what to do with them. I asked some old timers. None of them had ever cooked goat meat but they shared how they fixed other neck bones and from that I came up with the way we like to fix them.
First I boil them in water with some seasoned salt and bay leaves. (When they are cooked through I save that broth for another day- it's a good enrichment for chili or soup, just skim as much fat as possible after it has been chilled.)
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| Neck bones in the slow cooker |
If I'm having a busy day, I'll set them to boil in the slow cooker. When the meat is nearing the done point, spread some drained sauerkraut (however much you need for each person to have a serving) on a baking sheet. I prefer the crunchy homemade kraut with this dish but canned will work in a pinch. Place kraut in a hot (400*ish) oven for about 10 minutes to get it heated through. Then remove the neck bones from the broth and arrange in a single layer on top of the hot kraut. Place the baking sheet back in the oven and turn on the broiler for 5-10 minutes. Turn pan occasionally and watch carefully. Remove when the meat has started to sizzle and the kraut is starting to brown. Serve while still piping hot.
I wish I could show you a picture of the completed dish but we ate it before I thought to take one.
