Ostrich Neck Potjie

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Ostrich Neck Potjie

Postby Big D » Fri Jun 03, 2016 9:58 am

A while ago, our local butcher had a special on Ostrich Neck, so I thought at R34.95p/kg, why not buy a few packs and take a stab at making a potjie out of it. Ostrich meat is a nice rich meat, with some added tastes you won't get from your normal run-of-the-mill type of venison. It is a bit of "work" at first, but once the pot is simmering along, it is as easy as pie!!

***Serves 6***

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INGREDIENTS:

1.5kg Ostrich Neck (work on appr. 300g per person)
60ml Olive Oil
4 Leeks, Sliced
3 Big Garlic Cloves, Crushed
5ml Rosemary, or 1 x Sprig Fresh
250g Brown Mushrooms, Roughly Chopped
30ml Boiled Green Peppercorns, Bruised
75ml Brandy
50ml Dry Sherry
400ml Dry Red Wine
2 Lemons, Juiced
250g Bacon, Diced
15 Pickling Onions (those ones that are about the same size as a golf ball)
15 Whole Small Carrots, or 4 Large Carrots, Chopped
18 Small Potatoes +- 700g
15ml Cake Flour
1 Tsp Chilli Flakes
1l Boiling Water
1 Packed Brown Onion Soup
Salt & Pepper to Taste

HOW TO:

First and foremost, pour yourself a nice Void filler, just to make sure you stay calm and collected, during this cooking process!

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Right, to get things started, take the Ostrich neck, using a sharp knife, make 3 or 4 cuts down each piece of meat. The reason for this is, neck is always a but sinewish and when it cooks, it starts curling up. By making cuts into the sinew, you are preventing this from happening and of course you making it more bite size, rather than having to chew on this hunk of sinew. The cut only has to go through the sinew, not all the way to the bone!

Take the cooking oil and brown the meat in your cart iron pot. As you removed the browned meat from the pot, season with S&P to taste, then set the meat aside. (I used a normal pan, as I made the potjie for a family get-together and cooking the meat in the potjie itself, would have taken to long). Once that is done, take the chopped onion and garlic, and fry in the pot juices until the onion turns translucent. Now add the leeks, rosemary, bacon peppercorns and mushrooms and fry until done.

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Return the meat to the potjie, and give the lot a good turn!

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Now, fill up your Void filler, as the next step needs your full attention!

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Add the Sherry, Red Wine and lemon juice to a suitable container, then heat it up and once done, set aside. The reason for heating it up, is so it does not "cool your pot down". Then heat the brandy slightly (about 30sec. in the microwave will do) and pour it evenly over the meat, now ignite and wait for the flames to die down. (That should impress the neighbours!! :) )

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Once the flames have died down (+-10sec.), add the heated Sherry/Wine/Lemon Juice mix.

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Cover the pot with the lid and reduce the heat. You need to let this lot simmer for +-2.5hrs or until the meat is just about nice and tender, so fill up your Void Filler, sit back and watch the marvel unfold itself. .

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Once the meat is just about tender, mix 1 tsp of Chilli Flakes (not to worry, it is completely child safe!) with the Liter of boiling water. When done, add it to the pot and give everything a quick turn.

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Now add all the veggies to the pot and let simmer for +-35min., or until the potatoes are about 90% done. Take the packed of Brown Onion Soup and mix it with about 120ml of COLD water (not hot water, it will make the soup clot). Mix the brew into the pot a good and let simmer for another +-10min. or until the potatoes are nice and soft (stick a pointy knife into a potato, it should just slip in and out when the potato is ready). The onion soup is to thicken the potjie, if it is still a bit runny, add a bit of Maizina to the pot and cook through!

****picture unavailable due to ehhhhh, a momentary lapse is technical ability :( ****

POINTS TO PONDER!!

- Get all your stuff organised before you start, it just works easier that way.
- Total cooking time will vary, but prepare yourself for at least 3-4hrs prep/cooking time in total.
- Your pot must gently simmer away, not be a raging inferno but on the other hand, it should definitely not be quiet either. A rolling boil pot means it IS burning and a quiet pot means nothing is happening. What you are looking for is a nice pleasant simmer, not to fast and not to slow. Put your ear against the pot, it will soon tell you if it is happy or not. Don't laugh, it works!!
- Manage your fire. Different heat will come from different heat sources. Wood burns at a different temperature to that of charcoal. Chaka has a slow constant heat, where some of the other brands burn very hot very quickly. You will have to manage your heat to keep the pot purring away.
- The lid should be on the pot 99% of the time. A pot should hardly ever be without its lid, this is what makes the cooking process work optimally. Opening it every 5min. or so hinders the flow of things.
- Stirring the pot is not suggested, although a gentle flip of the contents, now and then will do very little harm. BUT, if you do stir, remember easy does it, as I said turn or fold the meat over, we are not trying to make stywe pap!!
- Taste your brew as you go along. Add what you need, tastes differ from one person to the other. Some like their food bland, others like it spicy and others will eat just about anything but green paint. It's your pot, make it yours.
- If your pot is running a bit dry, add a bit of HEATED stock, NOT cold stock or water, as it buggers around with the temp. of the pot.
- Rather to little, than to much salt. One can always add a shake or two of salt to one's own plate, but if the dish is to salty....... not much you can do about that.

En daar gat jy!! Snip Snip and Bob's you auntie!

Born Up A Tree!!!
Last edited by Big D on Sat Jun 04, 2016 8:04 am, edited 1 time in total.
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Re: Ostrich Neck Potjie

Postby sPRINGHAAS » Fri Jun 03, 2016 10:28 am

Klink baie lekker! Ek het juis volstruisnek wat in die vrieskas lê en wag om pot toe te gaan. Dink net ek sal eerder die brandy saam coke in my glas meng om my besig te hou terwyl die pot aan die kook is..

Het nou op jou fotos probeer kyk maar die werwels in jou fotos lyk heel. Van myne is gesny dan kan jy sien die been is baie sponserig.... Sommer gewonder wat dit gaan maak as hy kook, want dit gaan verseker uit/los kook.
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Re: Ostrich Neck Potjie

Postby Big D » Fri Jun 03, 2016 10:40 am

Hehehe, nee ek hoor jou, party manne verkies eerder die drank in die glas as in die kospotte.

As jy se die bene is gesny, neem ek aan dat die murg nou sigbaar is, as dit wel die geval is, so die beenmurg lekker uit kook, wat die pot meer geur sal gee.
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Re: Ostrich Neck Potjie

Postby sPRINGHAAS » Fri Jun 03, 2016 8:11 pm

Ek gooi ook graag rooiwyn in maar sal met n swaar hart brandy ingooi.. haha.

Ja maar dis die ding... daar is nie rerig murg nie. Net sponsbeen en lug. Dit is tog n voël. Sal bietjie n foto neem en opsit. Was bekommerd vir as die sponsbeen uitkook dat daar dalk klein stukkies in die pot gaan wees, maar hy sal seker helemal sag kook in die tyd wat dit vat om pot te maak.

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Re: Ostrich Neck Potjie

Postby Bernhardt » Fri Jun 03, 2016 8:35 pm

Ek het ook juis n nek wat ek oor 3 weke wil maak as skoonpa kom kuier. Dankie vir die resep.

Ek het dieselfde bekommernis as Cobus. Die been lyk soos spons. Is bang mens kook daai drade tussen in uit en in potjie. Dit sal so irriterend soos vis se grate wees!

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