WATER BUFFALO BRINED ROAST
Brining meat overnight not only adds flavour but a tenderness to the meat when dry roasted as we are doing in this recipe. For perfect results, use a meat thermometer. 2 lb (1 kg) Reverent Acres water buffalo round roast 2 Tbsp (30 mL) olive oil Salt and freshly ground black pepper 6 unpeeled Yukon gold potatoes, scrubbed and quartered 2 large carrots, scraped and cut into large chunks 2 stalks celery, cut into chunks 2 leeks, washed and sliced into rounds 4 large whole garlic cloves 2 sprigs fresh rosemary 1 generous sprig fresh thyme BRINE 1/4 cup...
BOCCONCINI STUFFED MEATBALLS IN TOMATO SAUCE
Meat and cheese are a natural combo. In this recipe we’ve combined ground meat and tucked a bocconcini ball in the centre. Delicious as it bakes and then served in a flavourful Tomato Sauce. TOMATO SAUCE 2 Tbsp (30 mL) olive oil ½ small yellow onion, finely chopped 1 large garlic clove, smashed and minced 1 generous pinch crushed red pepper flakes 28 oz (796 mL) can puréed tomatoes ½ tsp (2 mL) salt In a large, heavy-bottomed saucepan, heat oil. Add onion and sauté over medium heat until soft and translucent. Add garlic, crushed red pepper, puréed tomatoes and...
SEARED FILLET STEAKS WITH MERLOT DEMI GLAZE
There is nothing more elegant that a robust red wine sauce drizzled over a premium cut of seared water buffalo. It’s a marriage like wine and cheese. Serve it at your next special dinner and be prepared to hear diners go, “Mmmmm.” 4 Tbsp (60 mL) unsalted butter 4 large shallots, peeled and minced 2 cups (500 mL) full bodied red wine such as Merlot 4 sprigs fresh thyme, optional 4 cups (1 L) beef broth Salt and freshly ground black pepper, to taste Pinch of brown sugar, optional 6 (1¼-in/3 cm) thick Reverent Acres water buffalo steaks In a...
1 lb (500 g) Reverent Acres sirloin tip steak, about 1-in (2.5 cm) thick 3 large bell peppers (red, yellow or green), seeded and cut into large chunks ½ red onion, cut into chunks Prepared tzatziki sauce Whole wheat pita bread In a large bowl combine marinade ingredients and stir to blend. Trim fat from steak and cut into 1-in (2.5 cm) cubes. Stir into marinade and refrigerate for 2 hours or preferably overnight. If using wooden skewers, soak in water. To make brochettes, thread marinated cubes of meat alternately with pepper and onion chunks onto skewers. Grease BBQ grill...