Braised Ostrich Neck with Root Vegetables
Ostrich Recipe
1Setup & Prepare
About This Recipe
Long, slow braising transforms tough ostrich neck into fall-apart tender meat with rich sauce. This economical preparation feeds families while honoring nose-to-tail cooking.
Cultural Context
This preparation adapts traditional pot roast technique to ostrich neck, a less expensive cut that becomes incredibly tender with slow braising. The method demonstrates resourcefulness in using the whole bird.
2Ingredients
Shopping List
3Cooking Instructions
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Browning: Pat neck pieces dry and season with salt and pepper. Heat oil in large Dutch oven over medium-high heat. Brown on all sides, about 12 minutes. Remove and set aside.
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Aromatics: Add onions, carrots, and celery to pot. Cook 8 minutes. Add garlic and tomato paste, cook 2 minutes.
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Deglazing: Pour in wine, scraping up browned bits.
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Braising: Return ostrich to pot. Add stock, bay leaves, and thyme. Liquid should come halfway up meat.
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Oven Cooking: Cover and transfer to 300°F oven. Braise 2.5 hours.
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Potatoes: Add potatoes and continue braising 1 hour until meat is fall-apart tender.
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Finishing: Remove ostrich and vegetables. Skim fat from sauce and reduce if desired.
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Service: Serve ostrich and vegetables with sauce.
4Chef's Notes & Pairings
Chef's Notes
- Neck becomes very tender with slow cooking
- Don't rush - low and slow is key
- Make gravy from cooking liquid
- Perfect Sunday dinner for large families
Wine Pairing
Rustic Shiraz or South African red blend complements the hearty braise.
Nutrition Facts
Per serving: 420 calories, 48g protein, 16g fat, 20g carbohydrates. Complete meal with protein and vegetables.
