Cuban-Style Ostrich Fillet by CiberCuba Cocina

Kitchen, Main dish

Preparation Time:

Note:

The ostrich is the largest bird in the world, native to Africa. Its eggs weigh approximately 1 kilogram, which is equivalent to 24 chicken eggs. Ostrich meat is considered exotic due to being a foreign species that we do not typically consume. This condition drives up its price. In Cuba, it currently costs about 60 cuc per kilogram. In Spain, 200 grams of fillet cost 9.60 euros. Our recipe was prepared with ostrich fillet. We used common ingredients in Cuban cuisine, including onion, garlic, guagüí (small taro), carrot, and celery. This meat is valued in professional kitchens as one of the healthiest on the market. It is red, similar to beef, but very tender and with little fat. According to gourmets, the flavor of ostrich meat is exquisite. Check out our recipe and get ready to learn how to enjoy a touch of exotic flavor at your table.

Ingredients:

2 packages of ostrich fillet of 200 grams each (200 grams equals 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 of dry wine
¼ cup of cream

Garrison

4 small malangas
2 cloves of garlic
½ lemon
Water

Instructions:

Ostrich Meat, 200 grams of fillet / CiberCuba Kitchen

Season the meat with salt and pepper and set it aside at room temperature while you prepare the sauce and side dishes.

Peppered ostrich filet / CiberCuba Kitchen

For the sauce:

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

Vegetables with butter / CiberCuba Kitchen

In a pot, heat the butter, add the garlic and the chopped vegetables. Let them cook on low heat until they start to brown. Add the bay leaf, the dry wine, and the water. Add salt to taste. Cover it and let it reduce on low heat.

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

Cooked guagüís and ostrich meat / CiberCuba Cuisine

Check the carrots, onion, and celery you have cooking in the other pot. Once the liquid reduces and it becomes a thick broth, blend everything in the blender with the cream. Then strain it and cook it on low heat for 3 minutes, stirring constantly, until you achieve a smooth and creamy sauce.

Ostrich fillet in the pan / CiberCuba Cocina

Put a pan on high heat with 2 tablespoons of oil. Add the fillets and let them cook for two minutes on each side. If you want them more well-done, flip them again, but only for 1 minute. Avoid overcooking them; the ideal is for them to remain juicy, as it is a tender meat.

Ostrich fillet in the Cuban style with taro 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 flat plate. Accompany them with the guagüí puree and the mojo criollo, and dress the meat with the carrot sauce, which will be infused with a delicious dry wine flavor.

Ostrich fillet Cuban style with malanga puree, carrot sauce, and a side of congrí rice / CiberCuba Cocina

Enjoy your meal!!

Rations: