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
1/4 cup (60 mL) granulated or brown sugar
1/4 cup (60 mL) kosher salt
2 Tbsp (30 mL) cracked black pepper
2 Tbsp (30 mL) ground ginger
1 tsp (5 m L) cinnamon
½ tsp (2 mL) ground cloves
4 cups (1 L) cold water, divided
In a saucepan, add dry brine ingredients and 1 cup (250 mL) water. Bring to a boil. Stir until sugar is dissolved. Remove from heat and stir in remaining cold water. Transfer to a zip lock bag along with roast. Seal bag and roll roast around in brine to evenly coat. Refrigerate overnight.
Preheat oven to 400 F (200 C). Remove roast from brine, discarding brine. Pat roast dry.
In a large cast iron pan, heat oil. Add roast and sear on all sides just until golden. Searing over high heat holds in the precious juices for roasting. Remove from heat and lightly season meat all over with salt and pepper. Place rack in a roasting pan large enough to hold roast and vegetables. Add seared roast and surround with potatoes, carrots, celery and leeks. Tuck garlic, rosemary and thyme into vegetables. Add 1 cup (250 mL) water to bottom of roasting pan.
Roast uncovered for 30 to 40 minutes until internal temperature reaches 115 to 120 F (45 to 50 C) on a meat thermometer. Remove roast to a cutting boat and immediately cover with aluminum foil. Let roast rest for at least 10 minutes. Internal temperature will likely rise to about 125 or 130 F (52 to 55 C). This will result in a perfectly medium rare roast.
Thinly slice meat and serve with roasted vegetables.
Recipe Created by Food BC