Brazilian Roo Stew
Okay, so kangaroos are not native to Brazil. But roo meat, being the fine meat that it is, lends itself to many dishes, including this hearty Brazilian staple which is a great winter evening meal.
1 kilo gram of cubed roo meat
2 onions, diced
4 cloves mashed garlic (or 2 heaped tablespoon of bottled garlic puree)
A handful of fresh Sage leaves
A generous dash of dried, mixed herbs
Handfuls each of fresh Coriander and Parsley (to your taste)
1 heaped dessert spoon of smoked Paprika
1 heaped dessert spoon of ground Cumin seeds
Salt & pepper (to your taste)
2 tablespoons extra virgin olive oil
10 medium sized Potatoes, peeled and halved
4 large Carrots, peeled and cut into chunks
1 bunch of Spring Onions, roughly chopped
2 small Beetroot, peeled and halved
1 bowl of Cale, washed and roughly chopped
1 bowl of Pumpkin pieces (roughly equal in size to potato pieces)
1 bowl of Cabbage, washed and roughly cut
Heat the olive oil in pan
Briefly fry the Sage
Add the diced meat and stir together
Dice onions and garlic to pan
Cook until the mixture starts to sweat and the meat begins releasing moisture
Then add the hard vegetables – Potato, Carrots and Beetroot
Cook for about 20 minutes, until the hard veggies just begin to soften
Add the rest of the ingredients (except for the Cabbage, Coriander and Parsley)
Cook for about 15 more minutes until the meat and veggies are softening
Add the Cabbage, Parsley and Coriander and simmer for another 10 minutes.
Serve onto a bed of steamed white rice.
Side dishes of beans and fried Pumpkin pieces compliment the stew and rice.
Enjoy along with a class of red wine – shiraz or cabernet sauvignon.