The family doctor recommended us to eat ostrich meat, when he read us the results of the tests, targeting cholesterol, triglycerides and ..... I laughed at the time, where to buy ostrich ??? They and the other day I saw that an ostrich meat campaign was started. I contacted a friend who offered me a voucher and I started the order. After some confusion, the meat arrived home;) Not now how not to notice the Dragons setting up;) So on one of the days when they were gone to their business, I turned on the "buttons": D. Honestly, I was very excited;) In the end, they liked it too;) But now, I hope it doesn't become commonplace, because the price is still a bit "peppery". Well, for the holidays we can come up with something other than the traditional pork or beef;)
"The pieces of Drum come from the lower part of the ostrich's leg and are the least tender. They are suitable for long preparation (cooking), cut into small pieces, for stews and goulash. Also suitable for baking, excellent when smoked. Average weight per piece 650 grams. The packages are pre-packaged and can contain several pieces.
Fragile, lean and full of nutrients, ostrich meat is perfect for those who want a healthy and low-fat alternative to beef. With an average of 30 grams of protein per serving and less than 3 grams of fat, ostrich meat has a rich flavor, similar to that of game meat. With a low content of cholesterol, sodium and fat, ostrich meat is very popular among those who want a flavorful meat with a high protein intake, which is also healthy. If you taste our ostrich meat, you will understand why more and more people prefer it. ”
An ostrich steak, please!
10 years ago, we are witnessing a new trend among Romanian entrepreneurs eager to set up super-profitable businesses - ostrich farms. But this is why many consumers around the world have become increasingly interested in buying ostrich meat.
I clearly remember how a farmer brags that he doesn't throw anything away from the giant bird, that from a simple egg he provides an omelet for all the farm workers. Imagine: an ostrich egg has about a pound and a half and tastes like duck eggs, but one makes as many as 30 chicken eggs!
Quality and price to match
Expensive, expensive, but the specialists claim that it is "worth it", because in the end it is a red meat (so tasty) considered much cleaner than pork or beef and much healthier!
Ostrich meat has few calories, little fat (on average 1% and 105 kcal / 100 g respectively), low cholesterol (less than 60 mg / 100 g), but high content of iron and protein.
The Best Beef For Steak
Return the meat to the oven over high heat for 30 minutes. If you want to make grilled beef, I recommend an Argentine grilled beef recipe, a method that makes even the most stubborn meat tender and tasty. In the case of baked mussels, I recommend making a tomato sauce with mushrooms and garlic to make the steak more juicy, says the chef.
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These are the tenderest pieces of beef.
The best beef for steak. This results in a juicier steak. The meat is cut perfectly into slices and the sauce from the tray strained and combined with a little red wine can complete this success. Beef steak trick. Serve the best Christmas steak with simple stewed vegetables and red wine.
Leave at the end for 15 to 20 minutes without a lid on a faster heat to brown nicely. Heat the grill or a metal pan. Add 1 tablespoon of butter to give it a special flavor. It is not the fastest but in the end a delicious steak will come out.
First of all, you have to choose some good-looking pieces of meat from the gallantry and put the cast iron pan to work. Check if it is ready with a fork to easily enter the meat. For this recipe it is essential to have the whole piece of muscle not overly large. Completely cover each steak with sea salt.
This method of cooking beef involves a few essential but simple steps. Beef times and temperatures. This technique works best with large pieces of meat. How to cook the best beef steak.
In my opinion, for thicker pieces of meat, the frequent return method seems to give better results. Freeze the meat for about an hour and a half. The steak is also thicker, which shows that less internal moisture has been lost. Yes you read correctly I want you to freeze the steak.
It is still debated which method is the best. The best beef steak is made in the oven. In essence, whether you choose to cook an antricot or a sparrow, the trick is one and the same. The beef cooked by me was an immature Romanian one.
The stewed beef steak is the tenderest, but it needs to be marinated beforehand and only then cooked over a low heat for a long time. 9 steps for an exceptional beef steak. How to prepare meat for the tenderest beef steak. How to choose meat for roast beef.
This method aims to open the steak fiber so that in the end it is much more tender than normal. Tuesday, April 10, 2018 09 57 updated Tuesday, April 10, 2018 10 11. This is the secret that gives flavor to the recipe and completely changes it. Did you know that you can eat a good steak in 45 minutes, of which 15 minutes is the actual cooking time with only 4 ingredients.
Further how to make the stewed beef frying in the oven. I try to choose beef or young beef for steak even beef if it is not very old.
I come back to your attention with a second ostrich meat recipe, this time a cold weather dish I would call it, a filling and tasty stew that can warm you in the cold days which, unfortunately, will be more and more of that.
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Ostrich meat soup
“Ostrich meat is tender, lean and full of nutrients, ostrich meat is perfect for those who want a healthy and low-fat alternative to beef. With an average of 30 grams of protein per serving and less than 3 grams of fat, ostrich meat has a rich flavor, similar to that of game meat. With a low content of cholesterol, sodium and fat, ostrich meat is very popular among those who want a flavorful meat, with a high protein intake, which is also healthy. If you taste our ostrich meat, you will understand why more and more people prefer it! ” Source: https://www.struti.ro/gat
Ostrich neck rounds approx. 500 g,
Green parsley ½ link.
Boil the ostrich meat in a miracle pot or CrockPot cooker with cold water approx. 1 hour, then froth, and add the cleaned and chopped vegetables. Season with salt and leave to boil for approx. 60 minutes on low heat. Towards the end of cooking, add the noodles, leaving them to boil for approx. 15 minutes on medium heat.
How to get rid of the smell of mutton. Tips from a chef
Lamb dishes are in great demand for the holidays, but there are many who refuse the steak of mutton or sheep, primarily because of the specific smell of tallow, sometimes kept until after cooking. However, skilled chefs are of the opinion that people who do not like this meat have not had the opportunity to consume a dish made to order.
If cooked properly, mutton or lamb loses that specific smell and becomes very tender.
Chef Cristi Dobre, a Romanian chef who works at restaurants in the Scandinavian peninsula, advises us to be careful when choosing the meat we want to cook. The younger she is, the less annoying she smells. There are several procedures in the elderly to remove the heavy smell of tallow, of sheep taken out of the grass.
"First of all, that heavy smell of sheep will disappear if we rub the meat made of meatballs, like steak, with half a lemon. We will rub each piece vigorously. Another method would be to scald the mutton with freshly boiled milk and leave it on the meat for about two hours ", says the chef.
Tips for removing the strong smell of sheep:
1. Because most of the odor is borne by animal fat, it must be removed with a knife before cooking as much of the excess fat as possible.
2. The meat should be left in a liter of water for three to four hours. For tenderizing, a marinade can be prepared in which the meat is kept overnight. The composition should be based on wine, vinegar, lemon juice, herbs or spices and a little oil.
3. It is recommended that preparations based on sheep, lamb, have many spices such as thyme, ginger, garlic, black pepper and rosemary. You can also add a teaspoon of lemon juice over the meat, as the effect is similar to that found in fish.
A sheep pastry recipe
The chef also offers a recipe for mutton pastry, taken from the producers of traditional sausages from the Buzău area, used for the preparation of hams and smoked meats.
"Rub with sea salt, coarse, all the meat made into pieces only good to put on the grill and will be refrigerated for 5-7 days. After this time we prepare the stain. Boil 7 liters of water, a tablespoon of mustard seeds, a tablespoon of allspice berries, a tablespoon of peppercorns, a tablespoon of coriander berries, 5-6 bay leaves, a head of unclean crushed garlic, a hot pepper chopped dry, with seeds. We take the composition off the heat after it boils.
After the stain has started to cool, add a liter of white wine vinegar and mix well. We take a deep tray in which we put this bait, after which we add the sheep meatballs. Leave to soak for 24 hours. We add in the bait 2-3 tablespoons of baking soda that will soften the meat and thyme, about a big connection. My recommendation is that sheep's meat should not always be fried in a pan, in fat. Just a grill or an oven! ”Says the cook.
Ostrich meat steak - Recipes
At the second ostrich tasting - and the third recipe on my blog - together with friends and relatives, I cooked a steak in the pan, with two garnishes and three sauces. That is, in such a way that everyone chooses what they think is more pleasing and appropriate.
First I took the meat out of the freezer and let it thaw overnight, and when I prepared it, I cut it into thick slices, although the recipe says that the piece must be put whole in the pan, but I had a piece too big as a whole cold. So, I sliced it properly, put it in the pan with oil, salt and white pepper, and optionally whoever wants can add finely chopped onion and some garlic. I didn't put onions, because we already have two onion sauces, and I didn't want to put the garlic to taste the ostrich meat. I fried the ostrich meat in the pan with oil for about 15 minutes, at first stifled, with the lid on, but seeing that a lot of juice came out of the meat, I took the lid and started to turn the pieces on one side and on the other, until -they penetrated and there was only a little red juice on them. I understand that if you let the ostrich meat penetrate well, the juice comes out of the meat leaving it too dry. I can't say that the steak was fried in the pan, because there was enough sauce left in it.
As a person who cooked meat, I can say that at first, after I put it in the pan for a few minutes, the meat gave off an odor very similar to that of fried liver, or boiling organs. But after that the meat was completely blurred, and the taste of the meat prepared in this way was very good. Ostrich meat, in my opinion, is sweet, medium tender, tenderer than the beef it resembles, and less fibrous than this.
My guests who have tasted this meat so far have told me:
- Diana and her family, that it is a sweet and sour meat similar to beef, and that hers - I gave her burgers at home and a piece of raw meat to prepare as she wishes - fought over her and that they thought very good.
- Andreea, Carmen and the other guests from the second tasting, really rushed to the pieces of steak, because I didn't have time to photograph the bowl with the salad leaves and the steak on them, I only had time for one piece. They said that it is a tender, light meat, very good in taste, that if they did not know what it is, they would not suspect that it is not a young calf or game.
Now, something about the garnishes and sauces with which I matched the ostrich steak to the pan. I don't have much to say about baked wedges with spicy potatoes and Mexican vegetables sautéed in butter, because they are common garnishes used on our tables today. But I prepared the sauces like this:
- wine sauce - put a tablespoon full of melted butter in the pan and sauté some finely chopped onions, then add half a teaspoon of flour and mix vigorously with a wooden spoon for 1-2 minutes. Then pour about 200 ml of red wine and let it boil until it drops to half, or as much as you want. It is suitable for salt and pepper, and the sauce is used hot for steaks, because when cooled, the butter accumulates on the surface and hardens.
- the hot pepper jam sauce - I melted a tablespoon full of butter in the pan, then I sautéed a little finely chopped onion, I added two tablespoons of hot pepper jam and about 100 ml of water. I let it boil for a few minutes and brought the sauce to the table. It can be served both cold and hot.
- mushroom sauce with cream - I melted a tablespoon full of butter, you are already used to this first phase of preparation (you can use oil, but I say that butter is healthier, which is not 100% fat like oil ), then I added a large chopped onion to sauté and half a jar of chopped mushrooms (about a handful were). I let it simmer then I added about 200 ml of fresh country milk, two tablespoons of whipped cream, a teaspoon of blue cheese (this ingredient is optional, I had some blue mold cheese available and put it in the sauce ) and I mixed everything to blend well. I let it boil again, then I added chopped dill and green parsley, and I adjusted the salt and pepper (white). I mixed well and turned off the heat. I brought the sauce to the hot table. It is suitable for steak but can also be a dish with hot polenta, as it is very consistent. In fact, although about 6-700 ml of sauce came out, it was the only one that was completely consumed at this meal.
For such a successful meal, I can only say thank you Ostrich Gourmet and buzzStore ! #buzzgourmetdestrut, #mancamsanatos
Crispy ostrich schnitzel
• Open the package and leave the meat at room temperature for 10 minutes
• Beat the slices of meat well with a hammer of schnitzels and pass the meat through your favorite flour, beaten egg and finally through crushed cornflakes
• Heat a little oil in a pan and fry the schnitzels for 2 minutes on each side
• Remove the schnitzels from the pan on absorbent napkins and place lemon slices over the schnitzels
• Serve these schnitzels with a salad of vegetables and enjoy a delicious meal!
The water for the marinade (1.5 liters) is boiled with salt. Remove from the heat, add the onion, celery, diced carrots and parsley, crushed garlic, bay leaf, pepper and cover the pot with the lid. Allow to cool and add the wine and vinegar.
Place the meat in a large bowl and pour over it the completely cooled marinade and all the vegetables. Cover the bowl (wrap) and refrigerate for 48 hours.
After the two days have passed, the meat is removed from the marinade and drained well. Heat the olive oil in a large skillet (pan) and fry the meat quickly, on all sides, until lightly browned.
Add a little hot water and cover so that the meat is stewed. The suffocation continues for two or three hours, constantly adding a little hot water, until the fork easily enters the meat (the piece I cooked, 1.5 kg, was ready in two hours).
When the meat is sufficiently cooked, add the marinated vegetables, well drained of liquid. Fill with hot water, cover and leave on the fire until the vegetables are well cooked. It is the moment when the meat is removed, cut into slices and kept warm, covered.
Pass the vegetables and dilute the puree obtained with hot water, add the tomato paste, a pepper and rosemary powder (according to taste) and 2-3 cloves of crushed garlic (salt is no longer added, both the meat and the vegetables are salted from the marinade!).
Bring to the boil and add the slices of meat to the sauce, continuing to cook for another 10 minutes, after which the steak with the sauce is ready.
It can be served with natural potatoes and lettuce
Recipe ideas with steak scraps
It often happens that we are left with steak after a hearty meal, possibly festive, and we are not too tempted to touch the plate in the fridge.
Once the meat has cooled, it doesn't seem to taste the same if we heat it. And that's how we keep postponing consuming it.
This means not only unnecessarily occupied space in the refrigerator, but also a shelf life approaching the end.
What do we do with the remaining steak? In order not to spoil it, but not to throw it away, use it for other recipes. Here are some ideas for any type of meat:
1. Quesadilla with grilled steak
Instead of making another steak on the spot, heat the one you have now. You also need: salt, pepper, vegetable oil, Monterey Jack cheese, tortilla, salsa, guacamole, sour cream
2. Bruschete New York
Ingredients: a baguette, butter, garlic, salt, pepper, cream cheese, chives, tomatoes, basil, steak.
3. Sandwich with meat and cheese
Of course, you can also put tomatoes, lettuce, cucumbers.
If nothing so far seems like a good idea, then put the steak through the meat grinder, then mix it with carrots, eggs, pepper, salt, parsley, shape into balls and fry them.
Ingredients: 2 yellow onions, 2 stalks of celery, about 400 grams of fresh mushrooms, 2 tablespoons butter, crushed garlic, beef soup, 1 tablespoon Worcestershire sauce, pepper, salt, noodles with egg, pieces of steak
Method of preparation
Brown the mushrooms, onions, garlic and celery in oil or butter. Add the pieces of steak, then the beef soup and Worcestershire sauce. Mix and season with pepper and salt. When the soup starts to boil, add the noodles, reduce the heat, stir occasionally, and let it boil for about 10-12 minutes.
6. The shepherd's pie
7. Meat dish
Since the steak is done, it takes much less to finish the rest
Ingredients: about 200 grams of carrots, meat scraps, about 200 grams of chopped sweet onions, celery, 2 potatoes, 2 cloves of garlic, 2 bay leaves, beef soup, water, 2 tablespoons olive oil, 2 tablespoons flour, pepper and salt
Method of preparation
Chop all the vegetables. Heat the oil in a large pot and brown the onion. Then add the garlic, and after 2-3 minutes the celery, meat, carrots, bay leaves and potatoes. Match pepper and salt. After 10 minutes put the soup and 200 ml of water. Cover the pot, let it simmer for a quarter of an hour, then add and add about 50 ml of meat water. Mix very well. After 5 minutes of cooking, the food is ready.
8. Salad with red wine vinaigrette
Ingredients for salad: endive, lettuce, arugula, cherry tomatoes, Gorgonzola, pepper, salt, leftover steak
Ingredients for the vinaigrette: 100 ml red wine vinegar, 3 tablespoons lemon juice, 2 teaspoons honey, 2 teaspoons salt, pepper, 200 ml olive oil
Method of preparation
Mix the salad and dressing ingredients separately, then serve together.