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Ingredients
- 2 1/2 pounds smoked turkey necks
- 1 red bell pepper, finely diced
- 1 yellow bell pepper, finely diced
- 1 green bell pepper, finely diced
- 1 red onion, finely diced
- 10 garlic cloves, minced
- 2 (8-ounce) bottles oxtail marinade, divided, such as Grace
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon kosher salt
- 2 teaspoons garlic powder
- 1 teaspoon freshly ground black pepper
- 1/4 cup light brown sugar
- 1 tablespoon sweet paprika
- 1 teaspoon ground allspice
- 2 tablespoons vegetable oil
- 1 tablespoon ketchup
- 1 cup beef broth
- Granny’s Magic Seasoning (to taste)
- 4 bay leaves
- 6 sprigs thyme
- 1 (1 pound) bag baby carrots
Instructions
- Cut the smoked turkey necks into 2-inch pieces.
- In bowl, combine the turkey necks, bell peppers, red onion, garlic, 1 bottle oxtail marinade, soy sauce, Worcestershire, salt, garlic powder, pepper, brown sugar, paprika and allspice. Mix everything together so everything is evenly coated in the marinate. Cover and marinate overnight in the refrigerator.
- Heat a Dutch oven over medium high heat. Add the oil to the hot pan. Add only the turkey necks to the pan and cook, flipping often until evenly browned on all sides, about 7 minutes. Remove to a plate. To the same pan, add the rest of the marinade mixture and cook, stirring often until fragrant and the vegetables are beginning to soften, about 3 minutes. Stir in the ketchup, beef broth, remaining bottle of oxtail marinade and magic seasoning to taste. Bring to a simmer. Taste and adjust seasoning as needed. Return the meat to the pan along with the bay leaves and thyme. Cover and reduce the heat to maintain a gentle simmer. Cook until the flavors have married the meat is tender, about 2 hours. With 30 minutes remaining, stir in the baby carrots, cover and continue to cook until tender. Serve over cauliflower mash and a small side salad if desired.