Braised Corned Ostrich Rump Roast

Amaroo Hills

Simple Corned Ostrich Rump easy to follow recipe that yields an amazingly tender and delicious roast. *This method does not require any additional seasoning packet* Roasting at a low temperature in a tightly sealed roasting pan, allows the meat to baste itself. Minimal water will ensure the seasoning remains undilute, and the roast is incredibly flavorful.  

This recipe is perfect for a traditional St. Patrick’s Day dinner.  This recipe keeps the meat moist and it also prevents the loss of flavor by not cooking in water.  Vegetables are cooked separately to ensure they are not mushy or too crunchy.  

Pair with Sauteed Cabbage, Roasted Red Potatoes, and Honey Glazed Carrots for the ultimate comfort food meal (Click the links for great recipes for the cabbage, potatoes, and carrots which are all cooked separately).



  • 1 Corned Ostrich Rump (1 ½ lb) 
  • 1 tablespoon browning sauce (such as Kitchen Bouquet) 
  • 1 tablespoon grapeseed oil (or oil of your choice) 
  • 1 onion, sliced 
  • 6 cloves of garlic, sliced 
  • water 


  1. Preheat the oven to 275 degrees F. 
  2. Brush Corned Ostrich with browning sauce on both sides. 
  3. Heat oil in a large skillet over medium-high heat and brown meat on both sides in the hot oil, about 2-3 minutes per side. 
  4. Place Corned Ostrich on a rack in a roasting pan. Scatter onion and garlic slices on top of the meat. 
  5.  Pour water into the pan until it reaches a depth of about 1/8 inch. You want water to cover the bottom of the pan, but not reach the rack level. (Ex. I used 1 cup of water with a 11X15 inch roasting pan). 
  6. Cover pan TIGHTLY with 2 layers of heavy-duty aluminum foil. 
  7. Roast in the preheated oven until meat is tender, about 2-2 ½  hours. Check after 2 hours.