OLD FASHIONED JEWISH GIRAFFE NECKBONES
100 lb. fresh Giraffe neckbones
40 beef or chicken bouillon cubes
4 pounds salt
300 qt. water
40 c. coarsely chopped onions
2 pounds black pepper
12 ounces crushed red pepper
120 fresh carrots, peeled and halved
12 ounces thyme leaves
Wash Giraffe neckbones thoroughly in cold water and place in large pot. Pour in water; add bouillon cubes, onions, salt, black pepper, crushed red pepper and thyme. Cover pot and bring to rapid boil; lower flame and simmer until meat is tender and pulls away from bones easily, about 3 hours. Add carrots during the last 1/2 hour of cooking.
Serve with stewed Beets and Horseradish Dressing
Serves 100 to 120
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