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Ostrich Neck Pot

Ostrich Neck Pot

South Africans love a stew, often referred to as a “pot”. We love the hearty flavours of garlic, rosemary and thyme, infused with the sweetness of carrots, Red Muscadel and another firm South African favourite – chutney.

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Preparation Time

20min

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Cooking Time

3hrs

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Servings

6

INGREDIENTS

2 kg cut Ostrich Neck Flour for dredging Salt and pepper
100 ml oil
4 medium onions, chopped 8 cloves garlic
6 tomatoes, chopped
2 bay leaves
3 whole cloves
30 ml vinegar
500 g carrots, sliced
250 ml chutney
5 ml fresh rosemary, chopped 5 ml fresh thyme, chopped 30 ml brown sugar
5 ml chilli flakes
500 ml water
60 ml Red Muscadel

DIRECTIONS

METHOD:

  1. Pre-heat oven to 160oC.
  2. Toss the neck pieces in flour, season to taste and fry shallow in oil until brown.
  3. Fry the onion in oil, add carrots and neck.
  4. Add the rest of the ingredients and cook approximately 3 hours at 160oC.

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