Mutton neck with dried beans and bacon

By admin
03 September 2010

Serves 6-8

Preparation time: 15 min

Cooking time: about 2 hours

50 ml cake flour

salt and freshly ground black pepper

1 ml (¼ t) ground cloves

10 ml (2 t) dried thyme

8 pieces mutton neck, each about 5 cm thick

50 ml olive oil

125 g bacon, chopped

3 onions, finely chopped

2 garlic cloves, crushed

375 g (450 ml) dried beans such as

kidney beans, soaked overnight

100 ml sweet wine such as hanepoot

375 ml (1½ c) boiling water

fresh thyme sprigs

Combine the flour, salt, pepper, cloves and thyme and roll the mutton neck pieces in the seasoned flour.

Heat the oil in a large saucepan and brown the meat in batches.

Remove from the saucepan and set aside.

Fry the bacon until crisp, add the onions and garlic and stir-fry for a few minutes.

Return the meat to the saucepan, add the beans, sweet wine and water, stir and bring to the boil.

Reduce the temperature, cover and simmer for about 2 hours or until the meat is tender.

Season with extra salt and pepper if necessary.

Garnish with fresh thyme.

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