Hearty warmth for winter nights
When winter nights bite deep, Chef Tefo Mokgoro likes nothing more than to make a nutritious and hearty dish made of braised ostrich neck with steamed dumplings and pan-grilled vegetables.
Mokgoro takes lean ostrich neck and transforms it through slow cooking until it falls apart at the touch of a fork. The meat develops those deep, rich flavours that only come from taking your time, the kind that make you close your eyes on the first bite.
Braised ostrich neck
Ingredients:
- 2.5 kg ostrich neck, cut into 4 cm pieces.
- Sea salt and freshly-ground black pepper.
- ½ cup flour (for dusting).
- ½ cup olive oil.
- 2 medium onions sliced lengthways.
- 5 pickling onions peeled (optional).
- 5 carrots, chopped.
- 2 teaspoons thyme leaves, chopped.
- 4 bay leaves.
- 3 sprigs fresh thyme.
- 4 sprigs parsley.
- 12 white peppercorns.
- 4 tablespoons red wine vinegar.
- 1 bottle full-bodied red wine.
- 2 celery stalks, chopped.
- 4 to 5 garlic cloves, finely sliced.
Method:
Marinate: Place ostrich neck in a large bowl with red wine, vinegar, garlic, celery, onions, carrots, bay leaves, thyme, parsley, and peppercorns. Cover and refrigerate overnight.
Sear: Remove meat from marinade, pat dry, season, and dust with flour. Heat olive oil in a large pan and sear the meat in batches until browned.
Slow cook: Transfer meat to an ovenproof dish. Sauté onions and reserved marinade vegetables in the same pan for four minutes, then add them to the meat.
Braise: Pour in the reserved marinade liquid and enough boiling water to cover. Cover tightly and braise at 100°C for seven to eight hours, turning occasionally.
Final touch: Add pickling onions and extra carrots after six hours for added texture
Steamed dumplings
Ingredients:
- 2 cups cake flour.
- 1 teaspoons salt.
- 1 tablespoon sugar.
- 1 packet instant yeast
(10 g). - 1 cup warm water.
- 2 tablespoons melted butter.
Method:
Prepare dough: Mix flour, salt, sugar and yeast. Gradually add warm water and melted butter, kneading until smooth.
Rise: Cover and let rise for one hour until doubled in size.
Steam: Shape into balls and place in a steamer lined with parchment paper. Steam for 25 to 30 minutes until fluffy.
Pan-grilled vegetables
Ingredients:
- 1 baby marrow, sliced.
- 1 red bell pepper, sliced.
- 1 yellow bell pepper, sliced.
- 1 bunch asparagus, trimmed.
- 1 tablespoon olive oil.
- 1 teaspoon balsamic vinegar.
- Salt and pepper to taste.
Method:
Preheat pan: Heat olive oil in a grill pan over medium-high heat.
Grill: Add vegetables and grill for 3 to 5 minutes per side until charred but tender.
Season: Drizzle with balsamic vinegar, salt and pepper before serving.
* This meal pairs well with Pinotage wine, a true South African cultivar, offering dark fruit notes and a smoky depth that pairs seamlessly with the richness of the dish.
About the chef
Chef Tefo Mokgoro regularly shares his food knowledge on Motsweding FM, translating complex culinary concepts into accessible, flavourful experiences for listeners. Beyond the kitchen, he is a dedicated social entrepreneur who uses food as a vehicle for change, actively supporting community development, youth mentorship and women advancement in culinary arts.
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