|The Beeryard · 218 East Lancaster Ave · Wayne, PA 19087 · Tel 610.688.3431 · firstname.lastname@example.org|
Savory Ostrich and Stout Stew
Suggested beer type: Stout - Dry StoutIngredients:
Makes 6 Servings
1 lb. Bacon, diced
3 lb. Ostrich, cut in 1" x 1" cubes
2 Cups Flour, seasoned with salt and pepper
1 lg. White Onion, diced 1" x 1"
4 Stalks Celery, diced 1/2" x 1/2"
2 Carrots, peeled and diced 1/2" x 1/2"
10 Garlic Cloves, minced
8 oz. Tomato Paste
1/2 tsp. Dry Oregano
1/2 tsp. Dry Thyme
1/2 tsp. Dry Basil
16 oz. Stout
24 oz. Chicken Broth
1 Bay Leaf
2 Sprigs Fresh Rosemary, leaves removed
2 T. Kosher Salt
1 tsp. cracked black pepper
Dash Worcestershire Sauce
Dash Tabasco Sauce
Method: In a 5 qt. heavy bottom pot, cook the bacon until just crisp. Dredge the ostrich in the seasoned flour, shake off any excess. Place the meat into the pot and cook until it is golden brown on all sides. Add the onions, celery and carrots, stirring occasionally for 3 minutes. Add the garlic, cook for 1 minute; then, add the tomato paste and dry herbs, cook for 2 minutes, stirring almost constantly. Do not let it scorch. Add the stout, stir in well to incorporate and cook for 5 minutes on medium flame, stirring every 30 seconds. Add the remaining ingredients, cover and simmer for 45 minutes to 1 hour. Check the meat for tenderness, adjust seasoning with salt and pepper if necessary. Serve with crusty French Bread and a full-bodied Stout! Courtesy of The Brew Chef ™ http://www.brewchef.com