Yesterday I went over to Laura’s house for a Sunday roast. Laura is an accomplished and talented food stylist/writer who also blogs on the side as Sifting Sowing. Going to her and James’s house is like going to food heaven so I am always very excited. When we were discussing the menu I mentioned I wanted to try out the buffalo forerib that I got in my Laverstoke Park Farm meat box. It was immediately and gleefully decided that we would have a rib-off!
So Laura presented an astounding 3kg wing rib of beef (aged for 40 days! that’s immense) from the Ginger Pig, alongside which we roasted the 1.5kg buffalo forerib. The cooking may have been influenced by a touch of bubbly and ensuing blur, but if I recall, the buffalo was cooked for about 20 minutes at a high heat of 230C, then for 60 minutes at 160C. This actually came out a bit well done round the edges, so for anyone following this at home I would shorten cooking time by 15 for a consistent medium.
The beef contender:
The buffalo contender:
Together at last:
The rib-off was adjudicated by a panel of nine guests, and it was generally agreed that both were delicious and not dissimilar in taste at all. Don’t forget that the buffalo is a form of ancient cow. We were rather surprised that the buffalo had turned quite a pale white colour when cooked, as I had been expecting something more akin to venison.The beef/buffalo or beefalo as we called it was served with potatoes roasted in goose fat, Yorskhire puddings, fresh greens and a lovely gravy made from the beef juices. What a perfect Sunday lunch.