Recipe by AuntWoofieWoof
The morning I decided to make this roast, I was in the 'Zaar chat room chatting with other members. I asked for their advice and input as to how to cook it and what to put in it. They happily gave me their input, hence the recipe name. This was a "group effort" Other 'Zaar members helped me too. Buffalo is very lean. There is very little fat on it and it tends to be be tough. Therefore you need to soak the roast in a brine solution for 48 hours before cooking it. You can either use the recipe I have included or you can use DiNeals Master Brine Recipe for Meats. I used that recipe and made a few changes to it to make my own recipe. It also needs to be slow cooked. Buffalo is sweeter than beef. I thought it tasted better than beef. This recipe is very versatile. Since there is salt in the brine, I did not add salt to the recipe. You can add more vegetables or seasonings if you want according to your taste. **Please note: Since Roger/OH's review, this recipe has been edited to include oregano in the brine ingredients list.
- 1 1⁄2 quarts water
- 5 garlic cloves, sliced
- 1⁄4 cup kosher salt
- 7 teaspoons sugar
- 1 teaspoon oregano
- 1 teaspoon thyme leaves
- 1⁄2 teaspoon allspice
- 2 lbs buffalo roast
- 2 cups beer (any brand, use less if you don't want it as soup)
- 2 cups beef broth (any brand, use less if you don't want it as soup)
- 5 garlic cloves (sliced or minced)
- 2 stalks celery, thinly sliced
- 5 large cherry tomatoes, quartered or 1 medium tomatoes, cut in eighths
- 5 small onions, quartered (shallot size) or 1 small onion (sliced or cut into eighths)
- 1⁄2 tablespoon McCormick's Montreal Brand steak seasoning (more if desired)
- 2 medium potatoes, quartered (red or Yukon golds or one of each)
Directions See How It's Made
- Mix all brine ingredients together in a large pan.
- Bring to a boil.
- Lower heat and simmer for 15 minutes.
- Allow to cool but it does not need to be cold either.
- Put the buffalo roast in the brine and cover with a lid.
- Refrigerate for 48 hours to attain ultimate tenderness.
- After the 48 hours remove the roast from the brine and rinse it off. *Note:The roast might expand during brining like mine did.
- Discard Brine.
- Put the roast in a large crockpot.
- Add all of the roast ingredients except the potatoes.
- Stir until all of the ingredients are well mixed.
- Set crockpot on low.
- Cook for 8-9 hours on low or until fork tender.
- Add the potatoes and cook for another 30 minutes or until potatoes are done.
- Remove roast from the crockpot and put it on a plate.
- While the roast is still hot, slice or shred it, depending on how you like it.
- *If you want it as a soup, return meat to the crockpot, bring it back to a boil and serve it in bowls.
- **If you want it as a stew, thicken the broth to your desired consistency and return the meat to the stew.
- ***If you want it as a main dish, remove the vegetables to the meat plate and thicken the broth to make a gravy at your desired consistency.
- This can be served with whatever you want to serve it with.
- Now, Enjoy!