Ostrich Neck Stew

serves 6-8
by Janet Anderson

Ingredients :

2 – 2.5 kilos ostrich neck, washed
3 tablespoons olive oil or sunflower oil
2 med onions diced
4 large gloves garlic crushed or sliced
6 med potatoes, peeled and cut in quarters
4 carrots cleaned and cut into roundels
2 tomatoes peeled and diced
4 – 6 bay leaves
8 peppercorns
300 mls good quality red wine
2 chilli beef cubes
1 dessertspoon Bisto (browning and thickening powder)

Method:

In a large saucepan, add the oil and brown the onions.

Add the garlic and cook for a further few minutes. Remove the onions from pot and add the meat.

Once the meat has browned add the onion and garlic back to the saucepan and add the tomatoes, bay leaves, peppercorns, beef cubes, carrots, tomatoes and the red wine.
DO NOT ADD THE POTATOES AT THIS POINT.
Place a lid on the pot and allow the meat to simmer on a low heat for about an hour.
After an hour, check the meat for tenderness – if the meat is still tough cook for a further ½ hour or so (add a little bit of water if the liquid has cooked away).
Once the meat feels as though it is almost tender, add the potatoes and cook for another 20 – 30 minutes until the potatoes are soft and the meat is tender.
Make a paste from a little water and Bisto and add to the pot to thicken.
Once the stew has thickened, taste the gravy and add salt if necessary.

This meat has a very similar taste and texture to oxtail, but has way less fat and a lot less cooking time. Enjoy

PS. If you own a pressure cooker then follow the recipe as above but reduce the cooking time of the meat to 30 – 40 minutes and then cook another 15 minutes once you have added the potatoes. Also when you start the first 30 – 40 min cooking time, to be on the safe side, add 250 mls of water. I find that the water seems to cook away quicker in the pressure cooker.

recipe ostrich stew