Ostrich Tip Roast

February 12, 2020

Cooked ostrich tip roast with medley of vegetables

An impressive, easy-to-cook roast – perfect for your special family dinners.

Ingredients
3 or 4-pound Ostrich Tip (remember to order the 3lb size or larger to get the butcher’s net)
1 tbsp olive oil                     
1 tbsp fresh thyme               
1 tbsp salt                           
1 tbsp black pepper            
1 tsp granulated garlic        
2 large carrots
1-pound baby potatoes
4 large cremini mushrooms
3 sprigs fresh rosemary
2 tsp fresh parsley

1 cup Ostrich Bone Broth (or, if you must, beef broth will work too) 

Special Kitchen Tools
Roasting pan

Raw Ostrich Tip Roast with medley of vegetables

Preparation

Pull your roast out of refrigeration, season, and allow to sit out approximately 2 hours to reach room temperature. 

Heat oil in a skillet over medium-high heat and carefully add the roast.

Using tongs (two sets is helpful), cook and turn each side of the roast to reach a nice crispy brown all the way around.

Place Tip in a roasting pan with your vegetables and fresh herbs, and cover with a lid or aluminum foil (to create some steam and keep the meat tender & juicy).

Roast at 300F (keep covered) until the coolest internal part of the roast reaches 120F. 

Remove the roast from the pan and allow to rest covered 10-20 minutes.  This should the internal temperature to 130-135F.

Using a meat slicing knife, cut to your desired thickness making sure to cut against the grain.

Serve with your favorite side dishes and enjoy your gorgeous roast ostrich!

Cooked ostrich tip roast, sliced and ready to serve

Pro Tip!  When dinner is over, refrigerate the leftover roast and the next day you can slice thinly for AMAZING sandwiches!





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