For the marinade:
1.5 teaspoon sea salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Leftover coffee grounds
1/4 teaspoon cayenne
1 teaspoon liquid smoke
1 teaspoon Worcestershire sauce
1 tablespoon vegetable oil
1/4 teaspoon black pepper
1/4 teaspoon chili powder
Mix marinade together and rub onto neckbones. Refrigerate up to 24 hours
I used a cast iron skillet on medium high heat with some bacon fat and seared the neckbones for about 5 minutes per side then removed them. Into the crock pot they go, along with: 1/2 cup beef broth, 1 onion-sliced, 2 cloves garlic-smashed, 1 bay leaf, a little more salt for the meat while we’re here. Cook on high heat for 4 hours.
For the gravy:
Previously mentioned cast iron was reheated on medium heat, insert 1 cup of liquid from crock pot, add a 1/2 cup half & half, bring to simmer then add 1/4 teaspoon xanthan gum and whisk until thickened. A nice little pan gravy.
For the squash:
2 summer squashes, diced into 1.5 inch chunks, salted to taste, garlic powder to taste, air fry 400° for 15 minutes, toss, then back into air fryer for 10 more minutes.
For what it’s worth, I also sauteed the squash and it was much better because the pan gave it this nice texture that the air fryer doesn’t. I heated my cast iron to medium high heat with the residual bacon fat from earlier and sauteed the squash for about 4-5 minutes then tossed for an additional 4-5. Like I said, much better texture, adds a little crunch, I also like to salt afterwards.
This was a really yummy meal and it’s top tier keto food: a ton of fat from the connective tissue within the neckbones, tender and juicy protein that soaked up all that flavor from the broth, then you get your side veggie with that squash, and the gravy is super good. I actually surprised myself with how good the gravy tasted. Also I’m very excited for mid-summer when summer crop vegetables start coming in, because unfortunately I had some weak ass habaneros last week. They tasted more like bell peppers than habaneros.
That was my Sunday meal, I’m renewed heading into Monday.
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