Cider-Braised Ostrich Tri-Tip With Caramelized Onions

Serves: 4
Cook time: 35 minutes

Ingredients:
1 ostrich tri-tip
2 cups apple cider (not vinegar)
2 large onions, thinly sliced
2 tbsp olive oil
1 tbsp Dijon mustard
1 tsp rosemary
1 tsp salt
1/2 tsp black pepper

Instructions:
Sear the tri-tip: Heat olive oil in a heavy skillet over medium-high heat. Season tri-tip with salt and pepper. Sear 2–3 minutes per side until browned. Remove and set aside.

Caramelize the onions: Add sliced onions to the same pan. Cook 8–10 minutes, stirring often, until golden and softened.

Build the braise: Stir in Dijon and rosemary. Pour in the apple cider and bring to a simmer.

Finish cooking: Return the tri-tip to the skillet. Simmer uncovered for 18–22 minutes, or until the meat reaches 125–130°F for medium-rare.

Serve: Slice thin against the grain and spoon caramelized onions and cider reduction over the top.