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Brasileira Picadillo (Ostrich)


Yield: 2 Servings

3/4 lb Ground ostrich
1/4 lb Lean ground pork
1/2 c Raisins
1/2 c Beef broth
1 cl Garlic, minced
1/2 Scallions, finely chopped
1 teaspoon Salt
1/4 teaspoon Freshly ground black pepper
1 1/2 c Stewed tomatoes
1 tablespoon Vinegar
1 sm Hot pepper, finely chopped
1/4 teaspoon Ground cumin
Pinch of cloves
1/2 c Blanched almonds, slivered

Soak raisins in heated beef broth. Heat 1 tablespoon vegetable or olive oil in a saucepan and sauté the garlic, scallions, ostrich and pork for five minutes.

Add the remaining ingredients, except the almonds, to the broth. Simmer for 30 minutes. Add the meat mixture, stir in the almonds. Serve hot with rice.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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