Stewed Turkey Neck | The Poor Man's Oxtail
Very similar experience to oxtail stew. 3/4 the flavour for 1/3 the price.
Equipment
- 1 large cast iron pan
- 1 large metal bowl
- 1 wooden spatula
- 3 paper towel sheets
- 1 kitchen scale (optional)
Ingredients
- 2 lbs turkey necks (1 kg) (medium cut)
- 2 tbsp olive oil (30 mL)
- 1 onion (200 g) (diced)
- 1 carrot (125 g) (diced)
- 1 celery stalk (90 g) (diced)
- 1 tbsp garlic (15 g) (peeled and minced)
- 2 tsp Jamaican pimento (all-spice) (8 g) (ground)
- 2 tsp paprika (8 g)
- 2 bay leaves
- 2 tsp freshly ground black pepper (8 g)
- 2 tsp Kosher salt
- ΒΌ cup browning (caramel colouring) (60 mL)
Instructions
Preparation
- Assemble all equipment and ingredients.
- Preheat a cast iron pan to medium on a stovetop.
Meat seasoning
- Pat dry the turkey necks of moisture with paper towel. Place the turkey necks in a large metal bowl.
- Season the turkey necks with: minced garlic (15 g), ground Jamaican pimento (8 g), paprika (8 g), freshly ground black pepper (8 g), Kosher salt (8 g), and browning (60 mL caramel colouring). Mix well with a wooden spatula.
Cooking
- Add olive oil (30 mL) to the hot cast iron pan and add 2 bay leaves.
- To the oil and bay leaves, add the seasoned turkey necks along with any remaining seasoning liquid. Allow the turkey to saute and simmer for 15 min to brown.
- To the browned turkey necks, add diced onions (200 g), diced celery stalks (90 g), and carrots (125 g).
- Allow the stew to simmer for an additional 45 min until the turkey meat is tender and the vegetables have reduced into a thick sauce.
- Serve immediately, enjoy heartily!