Cuvée Restaurant at Simonsig Estate’s ostrich neck bredie

July 27, 2016 (Last Updated: November 14, 2018)
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Cuvée Restaurant at Simonsig Estate’s ostrich neck bredie

Serves: 4
Cooking Time: 3 hours + overnight to mature

Ingredients

  • 3 garlic cloves
  • 2 onions
  • 30ml (2 tbsp) olive or avocado oil
  • 15ml (1 tbsp) butter
  • 1kg ostrich neck pieces
  • 10ml (2 tsp) sea salt
  • 2,5ml (½ tsp) freshly ground black pepper
  • 6 ripe tomatoes, chopped
  • 70g tomato paste
  • 5ml (1 tsp) sugar
  • 2,5ml (½ tsp) chilli powder
  • 2,5ml (½ tsp) paprika
  • 5ml (1 tsp) dried mixed herbs
  • 1L (4 cups) chicken stock
  • 3 potatoes
  • 15ml (1 tbsp) cornstarch
  • steamed rice, to serve

Instructions

1

Peel and crush the garlic and onions.

2

Heat the oil and butter in a large, heavy-based pot over medium heat until the butter discolours.

3

Add the meat in batches and stir-fry until brown. Remove each batch with a slotted spoon and set aside.

4

Season the browned meat with salt and pepper.

5

Sauté the onions in the remaining oil until golden, soft and translucent.

6

Add the tomatoes, tomato paste, sugar, chilli, paprika, garlic, herbs and stock. Bring to a slow boil.

7

Add the prepared meat, reduce heat, cover and simmer the bredie for 2 hours.

8

Peel and cube the potatoes. Add to the bredie and continue simmering for another 30 minutes.

9

Thicken the gravy with a little cornstarch mixed with water.

10

Prepare the bredie a day in advance and leave to mature in the fridge.

11

Reheat and serve with steamed rice.

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July 27, 2016 (Last Updated: November 14, 2018) By
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