Ostrich neck and cannellini bean stew
By: Pinkpolkadot
Recipe Type: Main
Prep Time:
Cook Time:
Total Time:
Serves: 6
- 1.5kg sliced ostrich neck
- 30ml oil
- 2 onions
- 125g mushrooms
- 2 garlic bulbs
- 6 whole cloves
- 2 cinnamon sticks
- 2 bayleaves
- 4 potatoes, peeled and quartered
- 2 carrots, peeled and sliced
- 1 celery stick, sliced
- 125ml dry red wine
- 400ml beef stock
- 1 tin Rhodes tomatoes with chillies
- Salt and black pepper
- 1 tin cannellini beans
- Heat the oil in a large pot and brown the ostrich neck in batches, until brown on all sides. Remove the neck from the pot.
- Brown the onions and mushrooms and add the garlic and all the spices.
- Return the meat to the pot with the vegetables, red wine, beef stock and tinned tomatoes.
- Season with salt and black pepper to taste and simmer for 2 hours.
- Add the cannellini beans and simmer for another 30 minutes.
- Serve with rice, crusty bread or mealie pap.
Recipe by Pink Polka Dot Food at http://www.pinkpolkadotfood.com/ostrich-neck-and-cannellini-bean-stew/
2.2.8