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Ghetto Style Oxtail (Brown Stew Turkey Neck)

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Ghetto Style Oxtail  (Brown Stew Turkey Neck)

Ingredients

For 4 people ()

  • 3 pound(s) turkey necks
  • 1/4 cup(s) Grace White Vinegar
  • 4 cup(s) water
  • 6 clove(s) garlic, chopped
  • 1 tablespoon(s) Grace Fish and Meat Sauce
  • 2 teaspoon(s) Grace Browning
  • 1 teaspoon(s) black pepper
  • 1 teaspoon(s) scotch bonnet pepper
  • 1 teaspoon(s) salt
  • 1 teaspoon(s) ginger, chopped
  • 1 teaspoon(s) pimento berries, crushed
  • 4 tablespoon(s) Grace Vegetable Oil
  • 4 cup(s) boiling water
  • 2 stalk(s) escallion, chopped
  • 1 sprig(s) thyme
  • 1/2 medium sweet pepper, julienne
  • 1/2 medium onion, chopped
  • 1 can(s) Grace Broad Beans
  • 1 cup(s) Grace Tomato Ketchup
  • 1 whole tomato, chopped


Ghetto Style Oxtail (Brown Stew Turkey Neck) Directions

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 Grace Vinegar and water.

Season turkey neck with 3 cloves garlic, Grace Fish & Meat Sauce, Grace Browning, black pepper, scotch bonnet pepper, salt, ginger and crushed pimento berries and allow to marinate for about two hours.

Heat Grace 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, Grace Broad Beans, Grace Tomato Ketchup and tomato. Cover and allow to simmer for about 10 minutes.

To Serve: Serve with boiled rice and a garden salad.

Difficulty: Easy
Preparation time: 20m

Cooking time: 50m