Slow cooked springbuck shoulder, flaked add sauce to serve as ragout

January 29, 2018

2 kg impala or springbuck  neck/or ribs for meaty bones

3 tablespoon vegetable oil

Salt and pepper

1 x chopped onion

1 carrot sliced

1 x celery stick

1 clove garlic

500 ml STOCK

Add – 1 teaspoon of each thyme, bay leave, parsley and chives


Put all in Slow or Steam/Pressure cooker for 30 mins or a bit longer until meat falls off the bone. Drain meat from sauce and remove all bones and sinews, keep remaining sauce. Dice meat into small blocks and put back in sauce.



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