Ostrich neck is one of those cuts of meats that has made an entrance to the urban market. I’m finding it more and more in supermarkets at very reasonable prices. There is an organisation that has been created to market and hype the use of ostrich as an alternative to red meat. It’s healthier for you and if treated right can taste equally as good.
A fusion of African and Asian flavours, this recipe is another one I developed to be shared and paired with Carver’s Weiss craft beer. I served it with dombolo (the recipe is on this blog) and it’s created for sharing over a few craft beers.
- 1kg ostrich neck cut into portions
- 10g star anise
- Pinch of cloves
- 2 sprigs rosemary
- 2 sprigs thyme
- 20g Ginger
- 10g chili
- 100ml veg oil
- 500ml Carver’s Weiss beer
- 500ml beef stock
- 100ml soy sauce
- 50g brown treacle sugar
- 50g shiitake mushrooms (if you cant find any brown mushrooms will do)
- 20g lime zest
- Heat a deep pot and pour the oil into it. Once hot throw in the ostrich
- Add the beer and allow it to simmer for a few minutes in order to burn off the alcohol. Wait until it reduces to a thick syrup
- Throw in the mushrooms and the rest of the ingredients besides the stock. Stir in with the meat and allow to brown a bit
- Pour in the stock and reduce the heat to low and leave to simmer for 3 hours. With a ladle scoop off the fat and scum that will bubble to the surface every half hour.
- If the stock reduces too much add more stock.