The process of wet aging grass-fed meat turns moderate cuts into prime tender cuts. The trick to the success is planning in advance, giving enough time for the wet aging to work it’s magic.
1 - 3 pound Sirloin Tip Roast
2 - tablespoons olive oil
1 - tablespoon sea salt
1 - tablespoon black pepper
2 - teaspoons onion powder
2 - teaspoons garlic powder
1 - teaspoon thyme leaves
1 - cup buffalo stock or organic beef stock
½ - cup red wine
2 - tablespoons butter
1) Place frozen roast in it’s packaging on a plate and place in the back of your refrigerator. Allow roast to wet age for two weeks, turning roast over every 3 days.
2) Remove wet aged roast from the package in a clean sink and rinse under cold water. Pat dry with paper towels, and place on a platter.
3) Mix olive oil and seasonings together and rub into the roast. Cover and let roast rest at room temperature for two hours before cooking.
Method One – Hot & High, then Low & Slow
1) Preheat oven to 500°.
2) Place roast in a heavy roasting pan and place in the oven for 12 minutes.
3) After 12 minutes, shut the oven off and leave the roast in the oven for two and a half hours. DO NOT OPEN THE DOOR.
4) Remove roast from oven and place on a cutting board or platter. Slice the roast thin on the bias, keeping slices tightly together. Transfer the sliced roast onto a baking sheet. Pre-heat oven to 500°.
5) Place roasting pan on stovetop over medium high heat. Stir in stock and wine scraping up the bits for the bottom of the pan. Bring to a boil, then reduce heat to medium and allow au jus to reduce to about 1 cup. Whisk in butter and season to taste.
6) While au jus is reducing, place sliced roast into the pre-heated hot oven, for 7 minutes to re-warm the outside of the roast. Remove roast from the oven and return to a platter or cutting board. Serve and pass with au jus.
Method Two: Low & Slow
1) Pre-heat oven to 210°.
2) Place roast in a heavy roasting pan and place in pre-heated oven. Roast at 210° for 30 minutes. Reduce heat to 190° and continue to roast for 5 hours.
3) Remove roast from oven and place on a cutting board or platter, cover with foil and allow the roast to rest for about 10 minutes.
4) While the roast is resting place roasting pan on stovetop over medium high heat. Stir in stock and wine scraping up the bits for the bottom of the pan. Bring to a boil, then reduce heat to medium and allow au jus to reduce to about 1 cup. Whisk in butter and season to taste.
5) While au jus is reducing, slice roast thin on the bias. Serve and pass with au jus.