dutchca
May 2nd, 2009, 08:11 PM
.....and it was absolutely delicious!
I have only ever had Buffalo burgers before and now roast will become an at least monthly menu item.
It was a sirloin tip and I cooked it to just medium rare, about 145, or so in the oven at 325. I'll be somking the next one. Cost was about $20 for a 3 pound roast, great size, with some left-overs for two people.
I liken the taste to a cross between beef and beef-liver, it had a stronger taste to the meat, but not as strong a flavour as liver.
Had it with some spaghetti squash and bamboo rice. I made a quick aeoli with garlic, egg yolk and just a touch of EVOO and some fresh lemon juice. Being that Buffalo is so lean I thought it would need a bit of a "rich" sauce to go with it. Just needed a pinhead bit on each piece, man it was good.
If you haven't given it a chance, take the plunge!
I have only ever had Buffalo burgers before and now roast will become an at least monthly menu item.
It was a sirloin tip and I cooked it to just medium rare, about 145, or so in the oven at 325. I'll be somking the next one. Cost was about $20 for a 3 pound roast, great size, with some left-overs for two people.
I liken the taste to a cross between beef and beef-liver, it had a stronger taste to the meat, but not as strong a flavour as liver.
Had it with some spaghetti squash and bamboo rice. I made a quick aeoli with garlic, egg yolk and just a touch of EVOO and some fresh lemon juice. Being that Buffalo is so lean I thought it would need a bit of a "rich" sauce to go with it. Just needed a pinhead bit on each piece, man it was good.
If you haven't given it a chance, take the plunge!