Cured Buffalo Sirloin Roast With Mushroom Jus

Total Time
24hrs 40mins
Prep
40 mins
Cook
24 hrs

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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Ingredients

Nutrition

Directions

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