PREP TIME: 25 minutes, plus overnight marinating time
COOKING TIME: 7–8 hours
- 5 - 5.5 lbs ostrich neck, cut into 1.5 inch pieces
- Sea salt and freshly ground white pepper to taste
- Flour for dusting
- ½ cup olive oil
- 2 onion medium, sliced lengthways
- 5 pickling onions, peeled (optional)
- 5 carrots, chopped (optional)
- 2 Tbs orange zest
- 2 tsp thyme leaves, chopped
- 1 onion large, chopped
- 5 carrots large, chopped
- 2 celery large stalks, chopped
- 4-5 garlic large cloves, finely sliced
- 4 bay leaves
- 3 thyme sprigs
- 4 parsley sprigs
- 12 allspice berries
- 12 white peppercorns
- 4 Tbs red wine vinegar
- 1 Tbs orange zest
- 1 full-bodied red wine bottle
- Place the ostrich neck in a large bowl and add the marinade. Stir, cover and chill overnight.
- Preheat the oven to 225F. Remove the meat from the marinade and pat dry, then season and dust with flour.
- Drain the marinade in a colander over a bowl, but do not discard the liquid or the marinating vegetables.
- Heat half the olive oil in a large pan over a medium to low heat and gently fry the meat in batches, adding more oil as you go, if necessary.
- Place the meat in an ovenproof dish. Add the remaining oil to the pan and, when hot, sauté the sliced onion and reserved marinade vegetables for 4 minutes. Tip the mixture over the meat and add the reserved marinating liquid.
- Add boiling water to just cover the ingredients, top with tin foil or a tight-fitting lid, and place in the oven. Braise for 7 to 8 hours, turning the meat once or twice. Add the optional pickling onions and extra carrots, if desired, after 6 hours.