Jamaican Brown Stew Turkey Neck is a delicious dish normally prepared for dinner. It may also be enjoyed at lunchtime with a choice of boiled food, white rice, or rice and peas. Referred to by many as “ghetto oxtail”.
Creating Jamaican Brown Stew Turkey Neck is like a cherished ritual, where the kitchen transforms into a haven of tantalizing aromas and vibrant flavors.
I started by carefully cutting each turkey neck into smaller, more manageable pieces, ensuring they were ready to soak up the delectable blend of seasonings. Using a sharp knife, I removed the membrane from each piece, setting the stage for the infusion of flavors.
The turkey neck pieces were washed in a mixture of vinegar and water. This step was like a nod to tradition, reminding me of the generations who had lovingly prepared this dish before me.
The heart of the dish was the marinade. I seasoned the turkey neck with a blend of flavors, including garlic, fish, and meat sauce, aromatic browning, the bold punch of black pepper, the fiery heat of scotch bonnet pepper, a touch of salt, ginger, and the crushed pimento berries.
Allowing the turkey neck to marinate for a couple of hours was essential, as it allowed the flavors to penetrate every fiber, promising a burst of flavor in every bite.
I then heated the vegetable oil in a pressure cooker, and as the oil sizzled, I added the seasoned turkey neck. The sizzle and the fragrant aroma of browning were a prelude to the deep and robust flavors that were about to unfold.
I added boiling water and sealed the pressure cooker, letting the ingredients meld together. After the pressure cooking was complete, the turkey neck was tender, and the broth was simply delicious.
To complete this culinary masterpiece, I mixed in chopped escallion, fragrant thyme, more garlic, sweet pepper, onion, hearty broad beans, a drizzle of tomato ketchup, and tomatoes.
The stew was allowed to simmer for a few more minutes to allow all the flavors to come together in perfect harmony, then it was time to savor the flavor of Jamaican Brown Stew Turkey Neck.
Cut each turkey neck into 2 or 3 pieces. Use a sharp knife to trim away the membrane from each piece. Wash turkey neck in a mixture of vinegar and water.
Season turkey neck with 3 cloves garlic, fish & meat sauce, browning, black pepper, scotch bonnet pepper, salt, ginger and crushed pimento berries and allow to marinate for about two hours.
Heat vegetable oil in a pressure cooker, add seasoned turkey neck and allow to brown for about 10 minutes.
Add boiling water, seal the pressure cooker and pressure cook for 25-30 minutes. Remove from flame and allow to cool.
Mix in the chopped escallion, thyme, remaining garlic, sweet pepper, onion, broad beans, tomato ketchup and tomato. Cover and allow to simmer for about 10 minutes.
Adjust the amount of browning sauce to control the color and intensity of the stew. A little goes a long way, so start with a small amount and add more if needed.
Control the heat of the dish by adjusting the amount of scotch bonnet pepper or omitting it altogether for a milder version. Be cautious, as scotch bonnet peppers are hot.
Marinating the turkey neck is key to infusing flavor. Aim for at least 2 hours, but overnight marination will yield even more flavorful results.
If you love smoky flavors, consider smoking the turkey neck pieces before cooking. This will infuse a delightful smokiness into the dish.
