Jamaican Brown Stew Turkey Neck
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”.
Ingredients
- 3 pounds turkey necks
- 1/4 cup white vinegar
- 4 cups water
- 6 cloves garlic chopped
- 1 tbsp fish and meat sauce
- 2 tsps browning
- 1 tsp black pepper
- 1 tsp scotch bonnet pepper
- 1 tsp salt
- 1 tsp ginger chopped
- 1 tsp pimento berries crushed
- 4 tbsps vegetable oil
- 4 cups boiling water
- 2 stalks escallion chopped
- 1 sprig thyme
- 1/2 medium sweet pepper julienne
- 1/2 medium onion chopped
- 1 can broad beans
- 1 cup tomato ketchup
- 1 whole tomato chopped
Instructions
- 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.