This recipe is ideal for any night of the week. Or even for special occasions. Water buffalo sirloin is so lean that all it needs is long and slow cooking without a whole lot of fuss. And the beauty is that it’s cooked in its own bone broth adding even more nutritional value. Feel free to add a chopped carrot and chopped celery to the slow cooker for additional flavour, if you wish. Although we found the meat was so full and rich on its own it didn’t need any added flavours.
Sirloin Tip Roast
3 lbs (1.454 g) Reverent Acres sirloin tip roast
1 tsp (5 mL) sea salt
½ tsp (5 mL) freshly ground black pepper
1 Tbsp (15 mL) grapeseed or extra-virgin olive oil, plus extra if needed
1 large sweet onion, peeled and cut into wedges
1 whole head Reverent Acres Russian garlic, peeled and separated into cloves
3 cups (750 mL) Reverent Acres bone broth
2 large sprigs fresh thyme, or 1 tsp (5 mL) dried
1 Tbsp (15 mL) finely minced fresh rosemary, or 1 tsp (5 mL) dried
1 Tbsp (15 mL) minced fresh oregano, or 1 tsp (5 mL) dried
Salt and freshly ground black pepper, to taste
Generous splash of balsamic or Worcestershire, to taste
All purpose flour, optional
1 Tbsp (15 mL) unsalted butter, optional
Generously season roast all over with salt and pepper. In a large heavy saucepan, heat oil over medium high heat. Add roast and sear in hot oil until lightly browned on all sides. Transfer to slow cooker. Add onion and garlic cloves to fat remaining in pan and reduce heat to medium. Add a little more oil if necessary. Sauté until edges of onion wedges are beginning to turn golden. Add a splash of water to pan if needed to prevent them from sticking. Scatter onion and garlic around and under roast. Pour bone broth over top and scatter herbs around roast. Cover and slow cook on high for 1 hour to get it good and hot, then reduce heat to low and cook for 6 to 7 more hours. Length of time depends on slow cooker. Meat is done when a knife can easily be inserted into centre of roast.
When meat is tender to slice, remove roast from juices to a cutting board. Place a sheet of foil loosely over top and allow meat to rest.
To make Au Jus, strain meat juices into saucepan and gently boil over medium-high heat for 20 minutes or until reduced by half. Add salt, pepper and Worcestershire to taste.
For a thicker sauce, remove ¼ cup (60 mL) pan juices to a measuring cup. Stir in 2 Tbsp (30 mL) flour until smooth. Slowly whisk flour paste into reduced pan juices and continue to simmer while whisking, until bubbly and thickened. Then whisk in butter.
To serve, thinly slice roast and serve on a bed of creamy whipped squash or potatoes with a serving of vegetables and au jus sauce on the side.