OXTAIL/TURKEY NECK (Guyanese Stew with Caribbean garden seasoning)

oxtail

🥗Healthier: lean beef

💰Cheaper: beef shank

Lean beef reduces fat content while still providing a hearty flavor.

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: tamari

Coconut aminos is a soy-free alternative with a similar taste.

Chop turkey neck into small pieces and wash with lime and vinegar, trimming off excess material.

Marinate turkey neck with complete seasoning for about an hour in the refrigerator.

Chop celery, carrots, and onions finely as the base for the stew.

Chop fresh basil, rosemary, sweet peppers, and ginger finely.

Peel and chop ginger into small pieces.

Chop one medium-sized onion finely and mince about five to six cloves of garlic.

Wash and scrub carrots thoroughly before chopping them up.

Heat approximately three tablespoons of olive oil in a large pot over medium heat.

Sear the turkey neck in the hot oil until browned, locking in moisture and flavor, about 10-15 minutes.

Add one medium potato to the pot to help thicken the stew.

Let the turkey neck release its juices and cook down until browned.

Add chopped vegetables to the pot and stir to combine, allowing them to infuse with the meat.

Add dry ingredients: nutmeg, allspice, black pepper, salt, and a little bit of cinnamon.

Add a little bit of paprika and cassava juice as a natural browning agent.

Cover the pot and let it simmer on medium heat to infuse flavors, about an hour.

Add butter beans and about a cup and a half of water to the pot.

Continue to simmer until the meat is tender and starts to fall off the bone.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary