Jamaican Brown Stew Turkey Neck is a delicious dish normally prepared for dinner. It may also be enjoyed at lunch time with choice of boiled food, rice or rice and peas. Referred to by many as “ghetto oxtail”.
3 pound(s) turkey necks
1/4 cup(s) white vinegar – > View on Amazon
4 cup(s) water
6 clove(s) garlic, chopped- > View on Amazon
1 tablespoon(s) fish and meat sauce– > View on Amazon
2 teaspoon(s) browning– > View on Amazon
1 teaspoon(s) black pepper– > View on Amazon
1 teaspoon(s) scotch bonnet pepper– > View on Amazon
1 teaspoon(s) salt– > View on Amazon
1 teaspoon(s) ginger, chopped- > View on Amazon
1 teaspoon(s) pimento berries, crushed- > View on Amazon
4 tablespoon(s) vegetable oil– > View on Amazon
4 cup(s) boiling water
2 stalk(s) escallion, chopped- > View on Amazon
1 sprig(s) thyme– > View on Amazon
1/2 medium sweet pepper, julienne- > View on Amazon
1/2 medium onion, chopped- > View on Amazon
1 can(s) broad beans
1 cup(s) tomato ketchup– > View on Amazon
1 whole tomato, chopped- > View on Amazon
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.
Serve hot with white rice, rice and peas or boiled food.