Cuvée Restaurant at Simonsig Estate’s ostrich neck bredie
- 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
Peel and crush the garlic and onions.
Heat the oil and butter in a large, heavy-based pot over medium heat until the butter discolours.
Add the meat in batches and stir-fry until brown. Remove each batch with a slotted spoon and set aside.
Season the browned meat with salt and pepper.
Sauté the onions in the remaining oil until golden, soft and translucent.
Add the tomatoes, tomato paste, sugar, chilli, paprika, garlic, herbs and stock. Bring to a slow boil.
Add the prepared meat, reduce heat, cover and simmer the bredie for 2 hours.
Peel and cube the potatoes. Add to the bredie and continue simmering for another 30 minutes.
Thicken the gravy with a little cornstarch mixed with water.
Prepare the bredie a day in advance and leave to mature in the fridge.
Reheat and serve with steamed rice.