Sirloin Tip and Top Round Roast
I stumbled upon this technique and adjusted for grass-fed/finished buffalo. After years of experimenting with various marinades and cooking temperatures, I finally found the perfect method. Trust this recipe – you will love the results! - Wild Idea Buffalo
Ingredients:
1 – 3 lb. Top Round or Sirloin Tip Roast
2 – teaspoon salt
1 – tablespoon black pepper
Optional seasonings:
2 – teaspoon dried or fresh thyme and rosemary, chopped
1 – teaspoon garlic powder
1 – teaspoon onion powder
Preparation:
1 - Pre-heat oven to 500*
2 - Rinse roast and pat dry.
Rub roast with olive oil, and heavy roasting pan or cast iron pot.
3 - Mix seasonings together and rub into roast.
4 - Place roast in heavy roasting pot, and put in hot oven. Drop temperature to 475*
5 - Roast uncovered for 12 minutes, then turn oven off. DO NOT OPEN OVEN DOOR!
7 - Remove roast to cutting board. Add a bit of water and dry sherry to bottom of the pan and place on stovetop over medium high heat. Bring to boil, scraping bottom to remove roasted bits.
8 - Slice roast into thin slices or in thicker slabs. (*Optional re-warming: Keep your slices closely together and wrap in foil. Place wrapped roast in 400* oven for 10 minutes.)
9 - Pass with hot au jus, and horseradish sauce, or Wojapi..
*This time line produces a beautiful, tender, Medium Rare roast. If you like your meat medium or more, increase your hot cooking time. Also, pouring hot au jus over meat will cook meat a bit more. Leftovers make great Roast Buffalo Sandwiches, French Dips or Philly Steak Sandwiches.
https://wildideabuffalo.com/blogs/recipes/thanksgiving-recipes
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