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    You are in: Home / Recipes / Cured Buffalo Sirloin Roast With Mushroom Jus Recipe
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    Cured Buffalo Sirloin Roast With Mushroom Jus

    Cured Buffalo Sirloin Roast With Mushroom Jus. Photo by yogiclarebear

    1/2 Photos of Cured Buffalo Sirloin Roast With Mushroom Jus

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    Total Time:

    Prep Time:

    Cook Time:

    24 hrs 40 mins

    40 mins

    24 hrs

    Chef Shadows's Note:

    Lean sirloin roast should be cooked rare so it stays tender; the mushroom jus helps keep the meat moist. The roast must cure overnight, which will also keep it juicy. Rewarm the sliced leftovers in the jus and serve them on kaiser rolls. Mushroom Jus: MAKES ABOUT 4 CUPS Roast makes 8 servings with leftovers.

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    Units: US | Metric

    Ingredients for roast

    Ingredients for Mushroom Jus


    1. 1
      Directions for Roast:.
    2. 2
      In a large saucepan, combine the water, garlic, salt, sugar, allspice and bay leaves.
    3. 3
      Bring to a boil and cook for 2 minutes, then let the brine cool to room temperature.
    4. 4
      In a very large bowl, cover the buffalo roast with the brine and refrigerate overnight.
    5. 5
      Preheat the oven to 325°.
    6. 6
      Pat the buffalo roast dry with paper towels.
    7. 7
      Season with salt and pepper.
    8. 8
      In a large skillet, heat the oil until almost smoking.
    9. 9
      Add the roast, widest side down, and brown over high heat, about 4 minutes.
    10. 10
      Continue cooking, turning, until browned all over, about 10 more minutes.
    11. 11
      Transfer to a large roasting pan and cook for about 1 1/2 hours, or until an instant-read thermometer registers 120° for very rare.
    12. 12
      Let the roast rest for 20 minutes.
    13. 13
      Cut the roast in half across the grain.
    14. 14
      Thinly slice each half across the grain. Arrange the slices on plates and serve with the Mushroom Jus.
    15. 15
      Directions for Mushroom Jus:.
    16. 16
    17. 17
      Put the shiitakes in a bowl and add the hot water.
    18. 18
      Cover and let stand until softened, about 20 minutes.
    19. 19
      Using a slotted spoon, remove the mushrooms from the water and cut off and discard the stems.
    20. 20
      Swish the mushrooms in the soaking water to loosen any grit.
    21. 21
      Finely chop the mushrooms; reserve the soaking liquid.
    22. 22
      Heat the oil in a saucepan.
    23. 23
      Add the mushrooms and cook over high heat until starting to brown, about 3 minutes.
    24. 24
      Add 2 tablespoons of the soy sauce and the garlic and cook over high heat until the soy sauce evaporates and the mushrooms brown, about 5 minutes.
    25. 25
      Pour in the reserved soaking liquid, stopping when you reach the grit, and the remaining 2 tablespoons of soy sauce and stir well.
    26. 26
      Cover and simmer over low heat until the mushrooms are tender, about 5 minutes.
    27. 27
      Season with salt and pepper.
    28. 28
      MAKE AHEAD The jus can be refrigerated overnight.
    29. 29
      Rewarm before serving.

    Ratings & Reviews:

    • on April 13, 2009


      This is a great recipe. I followed everything almost exactly. I cured overnight, but maybe would even longer next time. My roast was only 3 1/2 lbs, so I adjusted accordingly, and I did lower cooking temp to 275 because I thought it was cooking too fast, being smaller. I took the center temp up to 150* but DH wants more rare next time. Great nonetheless and will definately use this again for my next buffalo roast! The mushroom jus was well liked. Thanks for posting this recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Cured Buffalo Sirloin Roast With Mushroom Jus

    Serving Size: 1 (582 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 371.6
    Calories from Fat 103
    Total Fat 11.5 g
    Saturated Fat 2.6 g
    Cholesterol 158.1 mg
    Sodium 2391.6 mg
    Total Carbohydrate 7.5 g
    Dietary Fiber 0.5 g
    Sugars 4.1 g
    Protein 56.6 g

    The following items or measurements are not included:

    allspice berries

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