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Braised ostrich with beetroot

Recipe from: 6/1/2003 12:00:00 AM

Ingredients 10
Servings 6
Time 15 minutes


  • 45
  • 750
    ostrich steak, cubed
  • 45
    seasoned flour
  • 6
    baby onions, peeled and quartered, or shallots, halved
  • 4
    cloves garlic, crushed
  • 300
    red wine
  • 30
  • 3
    raw beetroots, peeled and sliced into strip the size of your little finger
  • 30
    tomato paste
  • 250
    baby mushrooms


90 minutes
Heat oil in an ovenproof casserole dish with a lid, on the stove.
Dust the meat with the seasoned flour, sauté in batches until brown and set aside.
Add the onions and cook for five minutes until golden brown.
Add the garlic and return meat to the dish and pour in wine.
Bring to the boil and add thyme, beetroot and tomato paste.
Cover and cook in a preheated 180 °C oven for an hour.
Add the mushrooms, cover and cook for a further 30 to 40 minutes until the meat and beetroot are tender.
Serve with mashed potatoes or rice.

Read more on: bake  |  sauté

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