MAKES 3-5 SERVINGS (depending on size of Corned Emu)
1 Corned Emu (~1.5-2.0 lbs)
1 tsp ground coriander
1tsp freshly ground black pepper
1 tsp ground mustard seed
1 tsp brown sugar
3 TBS rendered duck fat (or dairy-free butter) - divided
1 cup water
1 TBS Worcestershire sauce
4 garlic cloves (sliced)
1/2 Medium onion (sliced)
- Preheat the oven to 300 degrees and mix together the spices for the dry rub.
- Take the meat out of the package, pat it dry, and generously apply the dry rub to both sides of the meat. Set aside the extra brine remaining in the package from the meat. You can add that liquid to the braising liquid later on if desired.
- Heat 1 1/2 TBS of duck fat (or dairy-free butter) in a cast iron skillet over medium-high heat. Once the duck fat (or dairy-free butter) is hot, sear the corned emu for 3-4 minutes per side, periodically basting it with the excess liquid in the pan.
- While it is cooking, place enough aluminum foil into a medium baking ban or cast iron skillet to wrap the corned emu. When the meat is done searing, place it in the foil in the pan but do not wrap it up yet.
- Deglaze the skillet with 1 cup of water. Add the garlic, onions, Worcestershire sauce, and remaining liquid from the meat package (if desired). Stir until combined and heated through. Then pour the mixture over the meat.
- Securely wrap the meat and liquid inside the foil. Try to keep as much liquid as possible inside of the foil. Cover the pan with another layer of foil and place in the oven for 1 hour.
- After 1 hour, remove the pan from the oven. Open the foil and rub 1 1/2 TBS of duck fat (or softened dairy-free butter) generously over the meat. Rewrap the meat and put the foil back over the pan. Place the pan back in the oven for 20 minutes.
- Take the pan out of the oven but leave it covered in foil while the meat rests for 5-10 minutes.
- Remove the meat from the foil, slice, and serve. The braising liquid is very flavorful and makes a great sauce/gravy to pour over the meat and any side dishes if desired. Great sides to pair with Corned Emu include carrots, cabbage, and potatoes.
- Store any leftover meat in an airtight container with the remaining braising liquid. Soaking the meat in the braising liquid will keep it tender and allow it to absorb more flavor. Leftover Corned Emu is perfect for making Corned Emu hash and Emu Reubens.