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 …

Thoroughly sear the roast on all sides, about 2 minutes per side. Emu meat will continue to cook after removal from the heat, so let the meat set for several minutes before cutting.

5 to 6 lb. We all know that rosemary is the best herb partner of any beef recipe.

The oil helps to retain moisture and will keep fillets from sticking.). 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. For Broiling a steak, move the broiler rack down one notch from where you would broil your beef. An hour before cooking, remove the roast from the refrigerator to bring to room temperature. Perfectly oven roasted beef. pepper 2 Tbsp. Longer cooking will cause it to become dry. I modified though it by adding some rosemary leaves to make it more aromatic in flavor.

More Meat, Less Waste, Means More Value For Your Dollar. 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 on a barbecue after marinating is an excellent way to bring out the succulent taste of emu meat.

Preheat the oven to 250 degrees and set the rack to the lower middle position. Directions: Remove and silverskin and trim the emu rump. Heat a 12-inch cast-iron skillet over high heat for 5 minutes. Properly vacuum packaged meat will keep fresh in your refrigerator for up to 4 weeks, and up to 6-9 months in your freezer. It responds especially well to sweet marinades made with honey, soy sauce, ginger, lemon juice and garlic. Turn your … This will cook emu steaks and roasts to "rare" or "medium rare." Add olive oil and wine. fat-free natural butter flavor sprinkles and increase wine to 1½ cup).

Baste every 20-30 minutes with pan juices. 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. 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). 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. A Delicious, Naturally Low-Fat Red Meat. It is especially good cold, after smoking. Cut emu rump into 1/2 inch to 3/4 inch cubes. 2 Tbsp. Marinade for 4-6 hours in the refrigerator. https://www.bbcgoodfood.com/recipes/roast-beef-carrots-easy-gravy Preheat oven to 350° F. Re-season roast with remaining spices. 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. rosemary 2 Tbsp. Still not finding what you're looking for? salt ; 1 Tbsp. Spread half of the spice mixture onto the roast and cover. Sprinkle salt, pepper, garlic powder, and onion powder on all sides of the meat.

This Beef Rump Roast is an adapted recipe from an old recipe copy way back 1979. A Plus For The Health Conscious Consumer. Remove and silverskin and trim the emu rump.

Spread half of the spice mixture onto the roast and cover. Gourmet Emu Meat Cooking Tips & Preparation Guidelines, Emu Meat Offers Guilt-Free, Flavorful Dining. (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. Products sold on this website are not intended to diagnose, treat, cure, or prevent any diseases. Slowly add the broth and mix, then return the meat to the stew pot. Try marinating it for a couple of hours, refrigerated, in a little wine or stock and fresh herbs and garlic before cooking. Grilling on a barbecue after marinating is an excellent way to bring out the succulent taste of emu meat. Source: http://www.uniquelyemu.com/emu-meat-4.htm. emu roast 2 Tbsp.

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. It turned out so good and yummy! Statements made on this website have not been evaluated by the Food and Drug Administration.

Add the bay leaves, and cover and cook at a low simmer or in a crock pot for 3-4 hours. Searing the roast will seal in the juices leaving your rump roast recipes looking very appealing when being served. Sprinkle salt, pepper, garlic powder, and onion powder on all sides of the meat. Insert meat thermometer in thickest part of roast and bake for 1½ to 2 hours or until thermometer reaches 160°. The steaks of fillets can be butterfly cut to ensure thorough cooking if a well done meat is desired. garlic 1 Tbsp. Sprinkle flour over the seasoned meat on all sides. You can also use prepared packaged spice mixes as a dry rub.

Always cut against the grain of the meat. Cut emu rump into 1/2 inch to 3/4 inch cubes. The AlphaGal Kitchen. Brush or rub the roast with the oil and season the roast on all sides with the salt. Emu meat adapts well to many recipes. This cooking process is very authentic. Since emu is a low fat red meat the cooking methods used need to be modified accordingly. It's what the Australians have been eating for hundreds of years - flavorful red emu meat. Add a dry rub on these meats, then let them sit in the refrigerator for a couple of hours before grilling. Delicious grilled, broiled, pan fried, sauteed, roasted, sliced, diced or substituted in your favorite recipes.