JAMAICAN TURKEY NECK (AKA Ghetto Oxtail)
Jamaican turkey neck is a culinary treasure that exemplifies the island's diverse flavors and inventive cooking methods.
Ingredients
- 1 lb Turkey Neck
- 2 Garlic Cloves Minced
- 3 Stalk Scallion (green onion)
- 4-5 Thyme Sprigs
- ½ tsp Salt
- 1 tbsp Meat Seasoning
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Paprika
- ½ tsp Ginger Powder
- 1 tbsp Low Sodium Soy Sauce
- 1 - 1½ tsp Browning grace brand
- ½ tsp All Purpose Seasoning
- 1 Scotch Bonnet Pepper
- 2 tbsp Ketchup
- 2 tbsp Oil for frying
- 1 med Carrot
- 4 cups Hot Water
- 1 cup Butter Beans drained and rinsed
- 1 tbsp Brown Sugar
Instructions
- Chop 1lb of turkey neck into roughly 2" pieces.
- Wash with vinegar, lemon, and water and rinse well.
- Use a paper towel to pat dry.
- Season with 1/2 tsp salt, 1 tbsp meat seasoning, 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp ginger powder, 1 tsp paprika, 1 tbsp low sodium soy sauce, 1 - 1 1/2 tsp browning, 1/2 tsp all purpose seasoning, 2 minced garlic cloves, 3 stalked chopped scallion, 4-5 thyme sprigs, and 1 scotch bonnet pepper.
- Let marinate for at least 4 hours or overnight for best results.
- Remove the turkey neck from the fridge and let sit for 15-30 mins before cooking.
- Add a couple tbsp of oil to a pot and sear each turkey neck on medium heat for about 4 mins per side.
- Add 4 cups hot water to the pot ( I added gradually but you can add all at once), the rest of your marinade, 2 tbsp ketchup, and 1 tbsp brown sugar. Let cook for 1 hr 45 mins.
- Remove the scotch bonnet after an hour unless you like it spicy.
- Then add in 1 medium diced carrot and 1 cup butter bean (1/2 of 250g can) drained and rinse and cook for another 15 mins. Enjoy.
Notes
I didn't use allspice/pimento in this recipe, but you can add 1/4-1/2 tsp in it for more flavor.