Discover a Delectable Turkey Neck and Oxtail Recipe for a Savory Delight

Introduction

Are you searching for a hearty and flavorful dish to elevate your culinary skills? Look no further than this sumptuous turkey neck and oxtail recipe. Combining the rich and tender meat of oxtails with the unique taste of turkey necks, this recipe is a true delight for the senses. The combination of these two meats creates a dish that is not only delicious but also packed with essential nutrients. Get ready to impress your friends and family with this exquisite dish that is perfect for any occasion.

Ingredients

To create this savory turkey neck and oxtail dish, you will need the following ingredients:

• 4 pounds of oxtails
• 4 pounds of turkey necks
• 2 onions, chopped
• 4 cloves of garlic, minced
• 3 carrots, chopped
• 3 celery stalks, chopped
• 2 bay leaves
• 1 teaspoon of dried thyme
• 1 teaspoon of dried rosemary
• 6 cups of beef or chicken broth
• Salt and pepper to taste
• 2 tablespoons of olive oil

Directions

Follow these simple steps to create a delectable turkey neck and oxtail dish:

1. Preheat your oven to 350°F (175°C).
2. Season the oxtails and turkey necks with salt and pepper.
3. In a large Dutch oven, heat the olive oil over medium-high heat.
4. Working in batches, sear the oxtails and turkey necks on all sides until browned. Remove and set aside.
5. Lower the heat to medium and sauté the onions, garlic, carrots, and celery until softened.
6. Add the bay leaves, thyme, and rosemary to the pot and stir for about a minute.
7. Return the oxtails and turkey necks to the pot and pour in the broth. Bring to a simmer.
8. Cover the Dutch oven and transfer it to the preheated oven. Cook for about 3 hours, or until the meat is tender.
9. Once cooked, remove the oxtails and turkey necks from the pot and set them aside. Skim off any fat from the surface of the cooking liquid.
10. For a thicker sauce, strain the cooking liquid into a saucepan and reduce it over medium heat until slightly thickened.
11. Return the oxtails and turkey necks to the sauce and simmer for a few more minutes.
12. Season with additional salt and pepper to taste.
13. Serve the oxtails and turkey necks hot, with the reduced sauce spooned over the top.

FAQ

Q: What is the best way to serve the turkey neck and oxtail dish?

A: This dish pairs incredibly well with mashed potatoes, polenta, or rice. The tender and flavorful oxtails and turkey necks are enhanced by the rich and savory sauce, making it a perfect complement to starches.

Q: Can I make this dish in a slow cooker?

A: Absolutely! If you prefer to use a slow cooker, follow the same initial steps of searing the meat and sautéing the vegetables in a separate pan. Then transfer everything to the slow cooker, add the broth, and cook on low for 6-8 hours or on high for 4-5 hours until the meat is tender.

Q: Are oxtails and turkey necks readily available in most grocery stores?

A: While certain cuts of meat may not always be on display, most grocery stores should be able to provide oxtails and turkey necks upon request from the butcher. It’s always a good idea to call ahead to ensure availability.

Q: Can I freeze any leftovers from this dish?

A: Yes, this dish freezes exceptionally well. Allow the leftovers to cool completely before transferring them to airtight containers and freezing for up to 3 months. Simply thaw in the refrigerator and reheat gently on the stovetop when ready to enjoy.

Q: What makes oxtails and turkey necks a great choice for this recipe?

A: Oxtails and turkey necks are known for their rich flavors and tenderness, making them ideal choices for slow cooking. When braised properly, these cuts become incredibly succulent and impart a depth of flavor that is simply unmatched.

Enjoy creating this delectable turkey neck and oxtail recipe for a wonderfully satisfying meal that will leave your loved ones craving more.