OSTRICH NECK IN RED WINE
Extract from Life on a Table by Antoinette de Chavonnes Vrugt
Life on a Table recipe #88 – Ostrich neck in red wine
Namibian Chamber of Environment established
April 7, 2016
Floating over the Namib
April 8, 2016
INGREDIENTS
2 kg oxtail or ostrich neck, or a combination of the two
Oil or butter for frying
Flour for dusting the meat
3 medium-sized carrots
2 green peppers
3 celery sticks
3 big onions
500 ml red wine or 250 ml red wine plus 250 ml orange juice or 500 ml orange juice
5 whole cloves
5 whole black peppercorns
3 bay leaves
5 ml dried marjoram
5 ml dried basil
5 ml dried oregano
2 cloves of garlic
Salt and freshly ground black pepper to taste
METHOD
Dust the meat with flour and fry a few pieces at a time in the oil/ butter.
Remove the meat and fry the onion and garlic until golden.
Put the meat back into the pot.
Add the chopped vegetables and the remaining ingredients.
Boil in a pressure cooker for one hour or in a normal pot until tender. Take the lid off.
Add more red wine, orange juice or water if it becomes too dry.
Boil without the lid until the meat nearly falls from the bones. This way the flavour develops and the stock reduces. It also freezes well.
Photo ©Hentie Burger
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