Ostrich neck is an excellent alternative to oxtail, as it is similar in appearance when cooked, but with no fat!
With its combination of great taste and nutrition, and it’s incredible ease and versatility in cooking, ostrich meat has rapidly found its’ way onto the menu of many of the finest restaurants in the world. It will make you keep running back for more.
Ingredients:
100ml cooking oil
2kg ostrich neck, cleaned and cut up
2 large carrots, peeled and sliced
2 large onions, diced
1 bunch celery, sliced (no leaves)
3 large potatoes, peeled and cubed
Sprig fresh rosemary
3 cloves garlic, crushed
4 bay leaves
4T tomato paste
1/2 bottle good red wine
6 to 8 cups water
Salt and pepper to taste
1x410g can butterbeans, drained
Method:
In a large sturdy pot heat the oil until very hot and seal the meat until browned all over, about 8 to 10 minutes. Add the carrots, onions, celery, rosemary, garlic and bay leaves. Braise the vegetables until they are glazed about 5 minutes. Add the tomato paste and stir in. Add the red wine and bring to the boil. Add the water, cover the pot, turn down the heat to a simmer and cook for about one hour or until the neck is nearly cooked. Season with salt and pepper. Add the potatoes and cook for a further 30 minutes or until tender. Add the butterbeans and heat through. Serve with yellow rice.