Caribbean-style Braised Turkey Legs

Total Time:
3 hr 20 min
Prep:
20 min
Cook:
3 hr

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • 1/4 cup olive oil
  • 2 pounds turkey legs, cut crosswise by your butcher osso bucco-style (about 4 to 6 legs)
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup small dice onion
  • 1/2 cup small dice carrot
  • 1/2 cup small dice celery
  • 1/4 cup small dice leeks
  • 1 tablespoon minced garlic
  • 1 tablespoon minced green onion, white part only
  • 2 teaspoons minced ginger
  • 2 tablespoons tomato paste
  • 2 1/2 tablespoons all-purpose flour
  • 2 (12-ounce) bottles Guinness beer
  • 1 1/2 cups veal stock or low sodium canned beef broth
  • 1/2 teaspoon ground allspice
  • 1 tablespoon chopped fresh parsley leaves
Directions

Add the olive oil to a large Dutch oven and heat over medium heat until hot. Season the turkey with the salt and pepper. Add half of the turkey legs to the pan and cook until well browned on both sides, about 3 to 4 minutes per side. Set the seared turkey legs on a platter once browned and repeat with the remaining turkey legs. Once all the turkey legs are browned, add the onions, carrots and celery to the pan. Saute the vegetables until softened, about 3 to 4 minutes.

Add the leeks, garlic, green onions and ginger to the pan and saute for 1 minute, stirring often. Add the tomato paste and stir well to incorporate. Sprinkle the flour over the vegetables and stir to combine. Cook, stirring for 3 minutes. Add the Guinness to the Dutch oven and increase the heat to medium-high. Bring the Guinness to a boil and cook for 5 minutes. Add the stock and allspice, stir, and return the turkey legs to the pan. Return the pan to a boil and reduce to a simmer. Cover and continue to cook the turkey legs until tender, about 2 to 2 1/2 hours. Remove the lid, and stir the chopped parsley into the pan. Serve immediately over steamed white rice.


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    So delicious!
    Well the 2 Guiness stout is a bit much I recommend using only one unless you like the bitter taste of the stout. I got the suggestion to add mild salsa and an extra 2 cups of broth to the original recipe and oh my goodness it was delicious. I will try the recipe again with only 1 Guiness stout and add the salsa and I'm sure I will enjoy it a lot more. Also a little sugar if you want a sweeter flavor doesn't hurt!!!!
    THIS RECIPE WAS VERY GOOD ... THE TURKEY FELL RIGHT OFF THE BONE ... I WOULD CAUTION THAT THERE ARE A FEW SPLINTERY BONES THAT YOU MUST BE CAUTIOUS OF WHILE EATING ... ALSO TO TAKE AWAY SOME OF THE BITTERNESS OF THE BEER, I ADDED 2 CUPS OF MILD SALSA AND 2 EXTRE CUPS OF BEEF BROTH... IT CAME OUT DELICIOUS... MAKE SURE TO COOK FOR THE FULL 2 HOURS AS IT TAKES THE BITTERNESS AWAY... VERY YUMMY... TASTE AS IT COOKS IN 30 MIN INTERVALS AS YOU CAN ADJUST FOR FLAVOR... PS IT WILL TASTE BITTER TIL YOU NEER THE LAST 30 MIN BUT DONT WORRY, IT TASTES WONDERFUL ONCE FULLY COOKED, NOT BITTER AT ALL; PS IF SAUSE IS TOO THICK ADD MORE BEEF BROTH AS COOKING ;- THANKS EMERIL
    Delicious! Absolutely loved the combination of flavors, especially the Guinness and ginger! I never would have thought that those 2 flavor profiles would combine so well! Also, if you're simmering Guinness for 2+ hours, the stout taste should be minimal.
    The flavor of the stout is so strong that one cannot taste the other ingredients in this dish.
    I have prepared this dish a number of time ans it is super good.
    Some of the best I've ever had
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