Namibian Chamber of Environment established
April 7, 2016
Floating over the Namib
April 8, 2016
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OSTRICH NECK IN RED WINE
Extract from Life on a Table by Antoinette de Chavonnes Vrugt
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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
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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.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column]
Photo ©Hentie Burger
Life on a table can be purchased from Venture Publications offices at 4 Herzinger Crescent, Klein Windhoek, Namibia. To order a book email bonn@venture.com.na or phone 061 420 514.
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