Here’s a terrific recipe to make ahead and take on a picnic. Great shaved and served alongside cold salads or served on crusty buns.
3½ lbs (1.6 kg) Reverent Acres water buffalo round roast
¼ cup (50 mL) soy sauce
2 Tbsp (30 mL) red wine vinegar
1 Tbsp (15 mL) sesame oil
1 Tbsp (15 mL) granulated sugar
2 tsp (10 mL) fresh black pepper
4 large garlic cloves, smashed and minced
1 Tbsp (15 mL) peeled and minced fresh gingerroot
4 whole green onions, chopped
1 Tbsp (15 mL) toasted sesame seeds
Place roast in a large bowl and pat dry.
In a small bowl, combine remaining ingredients except green onions and sesame seeds and whisk to blend. Drizzle over roast and rub over all surfaces of meat. Cover and refrigerate overnight.
Grease BBQ grill and preheat until hot. Place roast directly onto grill and brown on all sides. Reduce heat to low and close lid. BBQ for about 40 minutes per pound (.5 kg) or until or until a meat thermometer inserted in the centre of the meat reads about 130 F (54 C) for medium rare or 155 F (70 C) for medium. Do not overcook or meat will be dry. Remove. Loosely cover with foil and rest for 20 minutes. Refrigerate to cool completely. Wrap in foil and pack for takeaway. To serve, carve into thin slices and serve on toasted bread crisps with a smattering of green onions and sesame seeds. Excellent with horseradish sauce or your favourite grainy mustard.
Recipe created by Food BC