Brown Stew Ghetto Oxtail (Turkey Neck)

In Jamaica, turkey neck is often called “ghetto oxtail” because it somewhat resembles oxtail when cooked, but it’s far more affordable. Oxtail is a delicacy, while turkey neck is what many Jamaican families turn to when they want that same rich, brown stew flavor without breaking the budget. It’s a Sunday dinner staple in many homes.

Ingredients

• 2 lbs turkey neck, fat removed
• 1/4 tsp salt
• 1 tsp ground black pepper
• 1 tsp Island Spice all-purpose seasoning (buy it here)
• 1 tsp smoked paprika
• 1 tsp Island Spice jerk seasoning (buy it here)
• 1 tsp dried oregano
• 1 tbsp (or more to taste) food browning (buy it here)

Blended Seasoning

• 1 stalk scallion
• 1/2 of a hot pepper
• 1/2 large green sweet pepper
• 2 cloves garlic
• Piece of ginger root (peeled)
• Sprig of green thyme

Instructions

Step 1 – Clean and Season

1. Wash turkey neck with vinegar and water, drain well.
2. Season with salt, black pepper, all-purpose, paprika, jerk seasoning, oregano, and browning. Be careful — too much browning will make the dish bitter.
3. Blend the seasoning ingredients in a food processor until smooth. Rub this mixture all over the turkey neck using clean hands.
4. Cover and marinate in the fridge for at least 30 minutes.

Step 2 – Brown and Simmer

1. Heat 1 tsp oil in a large Dutch pot over medium heat (not smoking).
2. Add the seasoned turkey neck and stir. Do not add water yet — let it cook in its own juices. This stage builds flavor.
3. Once the liquid reduces and the turkey neck starts to fry, add enough water to cover the meat.
4. Bring to a boil, then reduce heat and simmer. Keep checking and adding water until the meat is fork-tender (about 1 hour).

Step 3 – Flavour and Finish

1. Taste and adjust seasoning if needed (salt, pepper, etc.).
2. Add 1 tbsp Grace fish and meat sauce (optional), 1 tbsp ketchup, and a yellow ripe pepper if you like more heat.
3. Simmer on low heat until the gravy thickens nicely. Serve hot with rice and peas, white rice, or ground provision.

Prep Time, Cook Time & Nutrition

• Prep Time: 15 minutes
• Marinate Time: 30 minutes
• Cook Time: ~1 hour
• Servings: 4
• Author: Angie
• Estimated Calories per Serving: ~320 kcal (varies with portion size and gravy)

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