Cuban-style Ostrich Fillet by CiberCuba Cocina

Name: Cuban-style Ostrich Fillet by CiberCuba Cocina
Prep time: 45 min
Total time: 45 min
Yield: 2 servings

Kitchen, Main dish

Preparation time:

Use:

The ostrich is the largest bird in the world, it is native to Africa. Their eggs weigh approximately 1 kilo, which is equivalent to 24 chicken eggs. Ostrich meat is considered exotic, as it is a foreign species that we do not usually consume. This condition makes its price more expensive. In Cuba it is currently around 60 cuc per kilo. In Spain, 200 grams of fillet cost 9.60 euros. Our recipe was prepared with ostrich fillet. We use common ingredients in Cuban food, among which we have onion, garlic, guagüí (small malanga), carrot and celery. This meat is appreciated in professional cuisine as one of the healthiest on the market. It is red, similar to beef, but very soft and with little fat. According to gourmets, the taste of ostrich meat is exquisite. Check out our recipe and get ready to learn how to eat with an exotic touch on your table.

Ingredients:

2 packages of ostrich fillet of 200 grams each (200 grams are equivalent to 1 serving)
Salt and pepper to taste
2 tablespoons of oil

For the sauce

2 carrots
1 stalk of celery
3 tablespoons of butter
½ red onion
1 bay leaf
2 cloves of garlic
½ cup of water
¼ cup dry wine
¼ cup of milk cream

Garrison

4 guagüís (small malangas)
2 cloves of garlic
½ lemon
Water

Instructions:

Ostrich Meat, 200 grams of fillet / CiberCuba Cocina

Season the meat and keep it at room temperature while you prepare the sauce and garnishes.

Salt and pepper ostrich fillet / CiberCuba Cocina

For the sauce:

Wash carrots and celery. Cut them into small pieces. Also cut the onion into brunoise.

Vegetables with butter / CiberCuba Cocina

In a saucepan, heat the butter, add the garlic and the cut vegetables. Let them cook over low heat until they begin to brown. Add the bay leaf, dry wine and water. Add salt to your liking. Cover it and let it reduce to a simmer.

While the vegetables that you will use in the sauce are cooking, peel the guagüís and boil them in salted water. When they soften, drain them and prepare a puree.

Cooked guagüís and ostrich meat / CiberCuba Cocina

Check the carrots, onion and celery that are cooking in the other pot. Once the liquid is reduced and they become a thick broth, beat everything in the mixer with the heavy cream. Then strain it and cook over low heat for 3 minutes, stirring constantly, until you get a smooth and creamy sauce.

Ostrich fillet in the pan / CiberCuba Cocina

Put a frying pan over high heat with 2 tablespoons of oil. Add the fillets and cook for two minutes on each side. If you want them more done, turn them again, but only 1 minute. Avoid cooking them too much, the ideal is to keep them juicy, because it is a soft meat.

Cuban-style ostrich fillet with malanga puree and carrot, onion and dry wine sauce / CiberCuba Cocina

When you remove the fillets, use this oil to sauté the garlic. Once they are golden, add the lemon juice to finish the Cuban mojo.

To plate:

Serve the ostrich fillets on a shallow plate. Accompany them with the guagüí puree with the mojo criollo and season the meat with the carrot sauce, which will be scented with a delicious dry wine flavor.

Cuban-style ostrich fillet with malanga puree, carrot sauce and accompaniment of congrí rice / CiberCuba Cocina

Enjoy your meal!!

Servings: