If you ever want to taste excellent fillet, try pork neck. Simply delicious. A delicacy to die for.
But one can do much worse than to experiment with impala neck. The golden rule here is: keep it simple and take care with the preparation of the meat before cooking. That is essential.
Therefore, we are starting with the preparation of the meat. The first step is to remove the windpipe from the bottom of the neck.
Step two is to swing the neck bottom side up and to then separate the meat from the bone using the tip of the knife up to the yellow cord that runs along the top of the neck.
Step three is to turn the neck around and remove the meat in the same way on the other side. The yellow cord must then be removed carefully so that the neck remains in one solid piece.
Now for the ingredients: We keep it simple and don't make an appeal court case out of the ingredients. Salt, freshly ground peppercorns, crushed garlic, basil, origanum and bay leaves will suffice.
Now season the inside of the neck with salt, ground pepper, crushed garlic, basil, origanum and a crushed bay leaf.
The next step is to roll the neck up and to tie it with butcher string. Then roll the outside of the roast in a mixture of salt and ground pepper to taste.
I prefer to cook it in a flat-bottomed potjiekos pot for even heat over the entire neck. Now is the time for patience. It must be done on very low heat - for at least eight hours. Have a tiny weeny taste and then decide for yourself whether it needs more time.
Then invite your boss - if you dearly want that promotion!
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