Saturday, 28 August 2010

Roast topside of Water Buffalo

This was something of a surprise find in the freezer section at Sunnyfields - Water Buffalo meat!  The Water Buffalo are reared here in the UK, at Broughton Farm in Hampshire (more info here).  They had buffalo mince and topside joints available, so I though it would be good to do a version of the British classic, roast beef.  But with buffalo.

  To start with, defrost the meat.  It is best taken out of the freezer in the morning of the day you plan to cook it, assuming you'll be having it as an evening meal.  When it's defrosted completely, pre-heat the oven to 220C.  Liberally season the meat with salt and freshly ground black pepper.  The piece I bought had some string tied around it to keep it all together, I left this on until it was cooked.  Next, roughly chop four or five carrots and three small onions and place in the bottom of a roasting tray.  Drizzle the vegetables with a little oil (I used rape seed oil) and place the seasoned meat on top.

  Now, place this onto the middle shelf of the pre-heated oven and immediately turn the temperature down to 180C and leave for around 2 hours.  Baste the meat with the juices which will collect in the roasting tray about every half an hour or so.  After 2 hours (the exact cooking will depend on the size of the piece of meat, so you'll have to use your own judgement a bit here), turn the temperature down to 160C for a final half-an-hour.  Then, remove the meat from the oven.

  Take the meat out of the roasting tray and put to one side, strain the vegetables and juices into a suitable container (this makes very good gravy!).  Now, put the meat back into the roasting tray and cover with kitchen foil.  Now leave it for 10 - 15 minutes to rest before serving.
  To test if it's cooked properly, before removing from the oven completely, use a metal skewer to make a hole right through the thickest part of the meat, from the top.  Remove the skewer and watch the juices that come out, if they are clear and not cloudy, the meat should be cooked.  Repeat the test in several areas to make sure.  There are fancier ways of doing this, a meat thermometer is probably the best way, especially if you want you meat anything other than well done, but I don't have one of those.

 Anyway, that's it!  Serve with whatever vegetables you like.

  It has a really excellent flavour, kind of like beef, but also quite different.  The fat, in particular, tastes very different.  Buffalo meat apparently contains less than half the fat of beef, so it can't be bad!  I would recommend trying it.  I intend to have a go at making burgers from buffalo mince at some point, so I shall certainly blog about that when I do.


Gavin said...

I second the recommendation as well!

Anonymous said...

good points and the details are more precise than elsewhere, thanks.

- Joe

Nell said...

thank you for tips