Ingredients
- Garnish:
Tick things off as you go.
Directions
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Adjust oven rack to one slot below the middle. Preheat oven to 160°C.
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Place meat (seasoned lightly with Rosemary & Olive Seasoning) into an oval casserole dish with a lid. Add onion, garlic, rosemary, water and Stock Powder. Bake for 2 hours until very tender.
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Leave to cool down in the stock. Best done the day before. Remove and put the necks in a zip-lock bag(If done the day before reheat briefly). Coat the necks with BBQ Marinade.
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Prepare a medium fire, remove necks from the bag and braai slowly, while turning and basting regularly with fresh Marinade, until brown and crispy on the outside.
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Serve with pickled vegetables eg. Caramelised Onions and butternut.
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Sourced from: https://www.all4women.co.za
Good fire. Good food. Good company.
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