Feaux Oxtail Stew using Ostrich Neck. A rich, thick stew with tons of flavor – better than the real thing!

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Feaux Oxtail Stew using Ostrich Neck. A rich, thick stew with tons of flavor - better than the real thing!
Author: 
Recipe type: Stews
Cuisine: South Africa
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
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
Ingredients
  • 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
Instructions
Dutch Oven Instructions (much quicker)
  1. 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.
  2. Add the salt and cracked black pepper to the flour and dredge the ostrich meat in this.
  3. 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.
  4. Add the ostrich meat and fry this for 15 to 20 minutes until well browned, stirring the meat every minute.
  5. Add the baby onions, carrots, celery, leeks and garlic and stir this in.
  6. 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.
  7. Pour in the red wine and place the lid on the pot.
  8. Transfer the dutch oven to a preheated oven at 140c or 275f and allow this to cook for 3 hours undisturbed.
  9. 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.
  10. After the final 30 minutes, transfer the stew to serving platters and serve with the accompaniments of your choice.
Slow Cooker Instructions
  1. Brown the ostrich meat using a large frying pan instead of the dutch oven. You will have to do this in batches.
  2. Add the ostrich and bacon to the slow cooker along with all of the other ingredients except the cornflour / tapioca flour mixed with water.
  3. Slow cook for 7 hours on high setting or 10 hours on low setting.
  4. Open the slow cooker and stir in the cornflour / tapioca slurry, bring this back to a boil for a few minutes.
  5. Serve with the accompaniments of your choice.

 

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