Emu meat will readily accept marinades within 30-60 minutes. pepper 2 Tbsp. Brush or rub the roast with the oil and season the roast on all sides with the salt. Baste every 20-30 minutes with pan juices. Since emu is a low fat red meat the cooking methods used need to be modified accordingly. First soak in brine for at least two, but no more than six hours. Since emu meat is low fat and loses moisture quickly, it is best when cooked to a rare or medium rare doneness (145° to 160° F internal temperature as measured by a meat thermometer). Insert meat thermometer in thickest part of roast and bake for 1½ to 2 hours or until thermometer reaches 160°.
garlic 1 Tbsp. Similar in taste and texture to beef, red emu meat has more protein and less calories and sodium than most other red meat. (When preparing fillets we suggest that you first cut them to no more than 1/2 inch thickness, brush with a little olive oil, add desired seasoning and grill, broil, or pan fry. It turned out so good and yummy! Remove meat when all sides have been braised to a covered plate. With only two grams of fat per four-ounce serving, emu meat is a heart-healthy alternative to conventional red meat. Emu meat will continue to cook after removal from the heat, so let the meat set for several minutes before cutting.
As a general rule, emu meat should be cooked to an internal temperature of between 150 and 160 degrees F (66 - 71 C). 2 Tbsp. Preheat oven to 350° F. Re-season roast with remaining spices. This will cook emu steaks and roasts to "rare" or "medium rare." Slowly add the broth and mix, then return the meat to the stew pot. Products sold on this website are not intended to diagnose, treat, cure, or prevent any diseases. salt ; 1 Tbsp. A Delicious, Naturally Low-Fat Red Meat. You can also use prepared packaged spice mixes as a dry rub. Serves 8-10. Perfectly oven roasted beef. For health-conscious consumers who yearn for a succulent steak or a thick, juicy burger but want to avoid all that fat and cholesterol, there is another choice. For cooking a roast, we recommend wrapping the roast in aluminum foil, adding 1/2 cup of water or beef broth and then cooking as you would a lean beef roast.
Grilling works well with these meats. This Beef Rump Roast is an adapted recipe from an old recipe copy way back 1979. A Plus For The Health Conscious Consumer. Recipe: Antelope backstrap in sage butter, Recipe: Emu Meat Fry – Spicy Red Meat Stir Fry. 1 (3- to 4-pound) pot roast (rump or lean chuck) 1 cup onion (sliced) 1 clove garlic (smashed and minced) 1 teaspoon leaf thyme (crumbled) 1 teaspoon dried marjoram leaves (crumbled) 1 bay leaf 1/4 teaspoon ground black pepper 1 teaspoon salt 1 (10 1/2-ounce) can condensed beef broth 8 … Grilling on a barbecue after marinating is an excellent way to bring out the succulent taste of emu meat. parsley ¼ cup olive oil 2 cups red wine Mix dry spices together.
Longer marinating is also acceptable. We all know that rosemary is the best herb partner of any beef recipe. Add the bay leaves, and cover and cook at a low simmer or in a crock pot for 3-4 hours. This cooking process is very authentic. Emu is good smoked, if you have a smoker. Source: http://www.uniquelyemu.com/emu-meat-4.htm. Take meat off the heat before the pink is out of the middle. Add a dry rub on these meats, then let them sit in the refrigerator for a couple of hours before grilling. Thoroughly sear the roast on all sides, about 2 minutes per side. Remove the roast and place into a roasting pan. It's what the Australians have been eating for hundreds of years - flavorful red emu meat. grapeseed). Heat the oil in stew pot and braise all sides of the meat, you may have to work in batches. For the best flavor and tenderness cook on med-high heat searing in the natural juices. Add olive oil and wine.
When substituting Emu meat in your recipes or planning your serving portions, keep in mind that low fat Emu meat will not shrink like other meats. Spread half of the spice mixture onto the roast and cover. The Select Cuts
The tenderest cuts of emu meat are the fan, top loin and the inside strip. The oil helps to retain moisture and will keep fillets from sticking.).
fat-free natural butter flavor sprinkles and increase wine to 1½ cup). 2. Trim any fat and sinew from the exterior of the roast, but don't discard it. emu roast 2 Tbsp. The AlphaGal Kitchen.
Turn your … It is especially good cold, after smoking. Always cut against the grain of the meat. 1. Emu meat adapts well to many recipes. Longer cooking will cause it to become dry. Cut emu rump into 1/2 inch to 3/4 inch cubes. For Broiling a steak, move the broiler rack down one notch from where you would broil your beef. Sprinkle salt, pepper, garlic powder, and onion powder on all sides of the meat. 1 Emu full rumpGranulated garlicOnion powderSaltPepperFlour2 cups broth (emu or faux beef broth)1 cup hearty red wine2 Bay leaves1 Onion2 Carrots8-10 new potatoes (small)1 TBS Olive oil1 TBS high heat oil (e.g. Emu Recipes Roasted Emu Roast. Preheat the oven to 250 degrees and set the rack to the lower middle position. Copyright. Statements made on this website have not been evaluated by the Food and Drug Administration. https://www.bbcgoodfood.com/recipes/roast-beef-carrots-easy-gravy Deglaze the pot with the wine and scrape the bottom. You get more of what you pay for with no bones, exterior fat, or gristle. Because of its mild flavor emu meat accepts most seasonings. Directions: Remove and silverskin and trim the emu rump.
Sprinkle salt, pepper, garlic powder, and onion powder on all sides of the meat. For those who prefer meat that is well done, a moist heat cooking method is recommended. Gourmet Emu Meat Cooking Tips & Preparation Guidelines, Emu Meat Offers Guilt-Free, Flavorful Dining. Drop us a note so we can take care of it! An hour before cooking, remove the roast from the refrigerator to bring to room temperature.
Delicious grilled, broiled, pan fried, sauteed, roasted, sliced, diced or substituted in your favorite recipes. I modified though it by adding some rosemary leaves to make it more aromatic in flavor. Try marinating it for a couple of hours, refrigerated, in a little wine or stock and fresh herbs and garlic before cooking. Properly vacuum packaged meat will keep fresh in your refrigerator for up to 4 weeks, and up to 6-9 months in your freezer.
Spread half of the spice mixture onto the roast and cover.
Still not finding what you're looking for? Spread half of the spice mixture onto the roast and cover. flavored vinegar (either balsamic or raspberry), ¾ stick unsalted butter, cut into small cubes (to reduce fat, use 2 Tbsp. Remove and silverskin and trim the emu rump. Searing the roast will seal in the juices leaving your rump roast recipes looking very appealing when being served. basil 2 Tbsp. 5 to 6 lb. Marinade for 4-6 hours in the refrigerator. Check a piece of meat for tenderness after 3 hours if not tender continue to cook another hour, you will want to add the vegetables with about 45 minutes to an hour before the stew is done.Cut the onion into eighths and peel and cut the carrots into 2 inch sections and peel the potatoes, leaving all small potatoes whole, cut any larger potatoes into smaller pieces. Grilling on a barbecue after marinating is an excellent way to bring out the succulent taste of emu meat. Heat a 12-inch cast-iron skillet over high heat for 5 minutes. Cut emu rump into 1/2 inch to 3/4 inch cubes. Emu meat is very shelf stable especially if vacuum packaged. thyme 2 Tbsp. They can also be roasted, braised, stir-fried and otherwise used in recipes, as you would beef. Here are some possible dry-rub combinations: cumin, different peppers and garlic; allspice, clove and ginger, perhaps some brandy. Some possibilities: taco seasoning, Italian seasoning, fajita seasoning or honey-Dijon powder dressing. With between 45 minutes to an hour before the stew will be done (the meat should be pretty tender at this point, but not falling apart), add the vegetables and continue to stew until tender.Remove bay leaves and serve with fresh baked bread. rosemary 2 Tbsp.
More Meat, Less Waste, Means More Value For Your Dollar. Mix dry spices together. The steaks of fillets can be butterfly cut to ensure thorough cooking if a well done meat is desired. Sprinkle flour over the seasoned meat on all sides. All Rights Reserved. It responds especially well to sweet marinades made with honey, soy sauce, ginger, lemon juice and garlic. https://www.theguardian.com/.../oct/18/ultra-slow-roast-rump-beef-recipe Marinade for 4-6 hours in the refrigerator.
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