Stew Turkey Neck
INGREDIENTS:
3 lbs turkey neck, cut into 1-inch pieces
2 tbsp green seasoning – optional
1 tsp seasoned salt
½ tsp black pepper
1 ½ tsp oxtail seasoning
1 ½ tsp all-purpose seasoning
1 onion, chopped
4 garlic cloves, minced
2 scallion stalks, chopped
4 thyme sprigs
1 scotch bonnet pepper (chopped, seed removed)
8-10 pimento seeds, crushed
2 tsp ginger paste
2 tsp mushroom soy sauce
2 tsp browning
2 tbsp cooking oil
1 tbsp ketchup – optional
1 can butter beans
INSTRUCTIONS:
1) Season clean turkey neck pieces with green seasoning (if using), seasoned salt, black pepper, all-purpose seasoning, oxtail seasoning, all-purpose seasoning, onion, garlic, scallion, thyme, scotch bonnet, pimento, ginger paste, mushroom soy sauce, and browning. Massage well and allow to marinate in the refrigerator for at least one hour, or preferably, overnight.
2) Bring the marinated turkey neck to room temperature. In a large pot or pressure cooker, heat oil over medium to medium-high heat, and sear the meat for about 5 minutes on each side.
3) Add enough water to cover the meat, bring to a boil, reduce the heat to medium, and cover. If using a pressure cooker, cook for about 12 minutes per pound at full pressure. If using a traditional pot, cook for about 2 hours (or until tender). check it every 30 minutes to ensure the liquid hasn’t fully reduced.
4) Once the meat is tender, re-season the pot to taste (if needed). Add the ketchup and butter beans, and allow to simmer for an additional 15 minutes.
Serve with rice & peas, and enjoy!
