Feaux Oxtail Stew using Ostrich Neck. A rich, thick stew with tons of flavor - better than the real thing!
Recipe type: Stews
Cuisine: South Africa
This feaux oxtail stew made with ostrich neck is actually better than the real thing! Using your Dutch oven, you can have this ready to serve in under 4 hours. I have included slow cooker instructions in the full printable recipe
- 2kg Ostrich neck
- 200g Streaky bacon, cut into bits
- 60g Butter
- ½ Cup all purpose flour, mixed with 1 Tsp salt and 1 Tsp Black pepper
- 6 Baby onions, halved
- 4 Medium Carrots, roughly chopped
- 3 Celery sticks, sliced
- 2 Leeks, sliced
- 1 Tbs Chilli sauce
- 1 Tbs Honey
- 2 Tbs Cornflour
- 2 Tbs Chicken or Beef stock powder
- 2 x 440g tins whole peeled tomatoes
- 2 Bay leaves
- 2 Fresh thyme sprigs
- 2 Fresh rosemary sprigs
- 250ml Red wine
- salt and pepper to season
- 3 Tbs tapioca or cornfour mixed with a little water
Dutch Oven Instructions (much quicker)
- To start you will need 2 kg of ostrich neck. You will notice that ostrich has very little fat, so we're going to add fat in the form of streaky bacon and butter.
- Add the salt and cracked black pepper to the flour and dredge the ostrich meat in this.
- Heat your dutch oven over medium high heat, add the butter and fry the bacon for 5 minutes until it is starting to brown and the fat is well rendered.
- Add the ostrich meat and fry this for 15 to 20 minutes until well browned, stirring the meat every minute.
- Add the baby onions, carrots, celery, leeks and garlic and stir this in.
- In a jug combine the chilli sauce, honey, corn flour, stock powder, tinned whole peeled tomatoes, bay leaves, thyme and rosemary. Pour this into the pot.
- Pour in the red wine and place the lid on the pot.
- Transfer the dutch oven to a preheated oven at 140c or 275f and allow this to cook for 3 hours undisturbed.
- Remove the dutch oven from the oven. Dissolve 3 tbs of cornflour in a little water and add this to the pot. Stir this in well and return the dutch oven to the oven for a final 30 minutes.
- After the final 30 minutes, transfer the stew to serving platters and serve with the accompaniments of your choice.
Slow Cooker Instructions
- Brown the ostrich meat using a large frying pan instead of the dutch oven. You will have to do this in batches.
- Add the ostrich and bacon to the slow cooker along with all of the other ingredients except the cornflour / tapioca flour mixed with water.
- Slow cook for 7 hours on high setting or 10 hours on low setting.
- Open the slow cooker and stir in the cornflour / tapioca slurry, bring this back to a boil for a few minutes.
- Serve with the accompaniments of your choice.