For Breakfast this morning I made some Simply Potatoes Shredded Hash Browns, Heated up some Meijer Diced Ham, fried an Egg Sunnyside Up, made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bow and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns then put the Sunnyside Up Egg on to top it off. After I had Breakfast I went to McDonald's to pick up Breakfast for Mom and Dad. Mostly cloudy and 83 degrees today. We had to have dad at the doctor's office at 2:00, just for a follow up visit. For dinner tonight something new, a Wet Aged Buffalo Sirloin Tip Roast w/ Savory Herb Potatoes, Whole Baby Carrots, and Baked French Bread.
I had been wanting to try the Wild Idea Buffalo - 3 LBS. SIRLOIN TIP ROAST for sometime now and they had them on sale so I grabbed one! I'm preparing from a recipe that's from Wild Idea Buffalo, WET AGED SIRLOIN TIP ROAST. To prepare it I'll need; Extra Light Olive Oil, Sea Salt, Black Pepper, Onion Powder, Garlic Powder, Thyme Leaves, Swanson Cooking Beef Stock, Red Wine, and Blue Bonnet Light Butter.
There is 2 ways you can prepare it according to the recipe. I chose the Method Two: Low and Slow. To start I preheated the oven to 210°. Then I placed the roast in a heavy roasting pan and placed it in pre-heated oven. Roasted at 210° for 30 minutes. Then reduced the heat to 190° and continue to roasting for 5 hours.
Remove the roast from oven and place it on a platter, cover with foil and allow the roast to rest for about 10 minutes. While the roast is resting place the roasting pan on the stovetop over medium high heat. Stir in the stock and wine scraping up the bits for the bottom of the pan. Bring it to a boil, then reduce the heat to medium and allow au jus to reduce to about 1 cup. Whisk in the butter and season to taste. While au jus is reducing, slice roast thin. Serve with the au jus, and enjoy! This roast was well worth the wait! Just incredible flavor and so tender. And the added au jus was perfect! When you get a chance you have to try the Wild Idea Buffalo - 3 LBS. SIRLOIN TIP ROAST along with the WET AGED SIRLOIN TIP ROAST recipe.
A favorite I always pick up at Meijer are the Little Potato Company Savory Herb Potatoes. I have these quite often and really enjoy them. The Potatoes come in a microwavable tray. Just pop the tray in the microwave for five minutes and mix in the seasoning pack and you have a nutritious and tasty Potato Dish. These are definitely a good item to have in the pantry! So easy to prepare and no clean up.
I also prepared a can of Kroger Brand Whole Baby Carrots. These are so much easier to prepare than boiling fresh Baby Carrots, and they taste just as fresh and good. I also baked a loaf of Pillsbury French Bread. Then for Dessert later a Jello Sugar Free Dark Chocolate Pudding.WET AGED SIRLOIN TIP ROAST
The process of wet aging grass-fed meat turns moderate cuts into prime tender cuts. The trick to the success is planning in advance, giving enough time for the wet aging to work it’s magic.
Ingredients:
1 - 3 pound Sirloin Tip Roast
1 - tablespoon sea salt
1 - tablespoon black pepper
2 - teaspoons onion powder
2 - teaspoons garlic powder
1 - teaspoon thyme leaves
1 - cup buffalo stock or organic beef stock
½ - cup red wine
2 - tablespoons butter
Preparation:
1) Place frozen roast in it’s packaging on a plate and place in the back of your refrigerator. Allow roast to wet age for two weeks, turning roast over every 3 days.
2) Remove wet aged roast from the package in a clean sink and rinse under cold water. Pat dry with paper towels, and place on a platter.
3) Mix olive oil and seasonings together and rub into the roast. Cover and let roast rest at room temperature for two hours before cooking.
Cooking Options:
Method One – Hot & High, then Low & Slow
1) Preheat oven to 500°.
2) Place roast in a heavy roasting pan and place in the oven for 12 minutes.
3) After 12 minutes, shut the oven off and leave the roast in the oven for two and a half hours. DO NOT OPEN THE DOOR.
4) Remove roast from oven and place on a cutting board or platter. Slice the roast thin on the bias, keeping slices tightly together. Transfer the sliced roast onto a baking sheet. Pre-heat oven to 500°.
5) Place roasting pan on stovetop over medium high heat. Stir in stock and wine scraping up the bits for the bottom of the pan. Bring to a boil, then reduce heat to medium and allow au jus to reduce to about 1 cup. Whisk in butter and season to taste.6) While au jus is reducing, place sliced roast into the pre-heated hot oven, for 7 minutes to re-warm
the outside of the roast. Remove roast from the oven and return to a platter or cutting board. Serve and pass with au jus.
Method Two: Low and Slow
1) Pre-heat oven to 210°.
2) Place roast in a heavy roasting pan and place in pre-heated oven. Roast at 210° for 30 minutes. Reduce heat to 190° and continue to roast for 5 hours.
3) Remove roast from oven and place on a cutting board or platter, cover with foil and allow the roast to rest for about 10 minutes.
4) While the roast is resting place roasting pan on stovetop over medium high heat. Stir in stock and wine scraping up the bits for the bottom of the pan. Bring to a boil, then reduce heat to medium and allow au jus to reduce to about 1 cup. Whisk in butter and season to taste.
5) While au jus is reducing, slice roast thin on the bias. Serve and pass with au jus.
https://wildideabuffalo.com/blogs/recipes/54396097-wet-aged-sirloin-tip-roast
Wild Idea Buffalo - 3 LBS. SIRLOIN TIP ROAST
The sirloin tip roast is a tender, mouth-watering cut that's perfect in the oven or crock-pot, and makes
an excellent pot roast. Other options: cut our Bison Roast into bite-sized pieces for kebabs or into portion-sized steaks for Swiss Steak. No matter how you prepare Wild Idea Buffalo's Sirloin Tip Roast you'll find it a perfect entree for a feast. Taken from the loin primal, this roast is incredibly versatile. Each roast is 3 lbs.https://wildideabuffalo.com/collections/monthly-special/products/sirloin-tip-roasts
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