Ostrich Neck Ragu
price 80 per kgPackaging 500g/1kg
Ingredients
- 1 1.5 kg Ostrich Neck
- 1 2 tbsp Olive Oil
- 1 1, finely chopped Onion
- 1 2, diced Carrots
- 1 2 stalks, diced Celery
- 1 3 cloves, minced Garlic
- 1 2 tbsp Tomato Paste
- 1 250 ml Pomegranate Juice or Apple Cider Vinegar
- 1 400 g Canned Tomatoes
- 1 500 ml Beef or Chicken Stock
- 1 2 leaves Bay Leaves
- 1 1 sprig Rosemary
- 1 1 sprig Thyme
- 1 To taste Salt & Black Pepper
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Sear the ostrich neck on all sides until browned. Remove and set aside.
- In the same pot, sauté onions, carrots, and celery until softened.
- Add garlic and tomato paste, cooking for another minute.
- Pour in pomegranate juice or apple cider vinegar, scraping up any browned bits.
- Add canned tomatoes, stock, bay leaves, rosemary, and thyme. Stir well.
- Return the ostrich neck to the pot. Cover and simmer for 3-4 hours until tender.
- Remove the meat from the bones, shred it, and return it to the sauce.
- Season with salt and black pepper to taste.
- Serve over pasta, polenta, or mashed potatoes.
