Cured Buffalo Sirloin Roast With Mushroom Jus
- Reviews 1
Ready In: 24 hrs 40 mins
Serves: 8
Ingredients
Ingredients for roast
- 6 cups water
- 6 large garlic cloves, crushed
- 2 tablespoons kosher salt
- 2 tablespoons sugar
- 1 tablespoon allspice berry
- 4 bay leaves
- 4 1⁄2 lbs sirloin tip buffalo roast
- salt & freshly ground black pepper, to taste
- 3 tablespoons vegetable oil
Ingredients for Mushroom Jus
- 1 ounce dried shiitake mushroom
- 4 cups hot water
- 1 tablespoon olive oil
- 1⁄4 cup soy sauce
- 2 large garlic cloves, crushed
- salt & freshly ground black pepper
Directions
- Directions for Roast:
- In a large saucepan, combine the water, garlic, salt, sugar, allspice and bay leaves.
- Bring to a boil and cook for 2 minutes, then let the brine cool to room temperature.
- In a very large bowl, cover the buffalo roast with the brine and refrigerate overnight.
- Preheat the oven to 325°.
- Pat the buffalo roast dry with paper towels.
- Season with salt and pepper.
- In a large skillet, heat the oil until almost smoking.
- Add the roast, widest side down, and brown over high heat, about 4 minutes.
- Continue cooking, turning, until browned all over, about 10 more minutes.
- 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.
- Let the roast rest for 20 minutes.
- Cut the roast in half across the grain.
- Thinly slice each half across the grain. Arrange the slices on plates and serve with the Mushroom Jus.
- Directions for Mushroom Jus:
- MAKES ABOUT 4 CUPS.
- Put the shiitakes in a bowl and add the hot water.
- Cover and let stand until softened, about 20 minutes.
- Using a slotted spoon, remove the mushrooms from the water and cut off and discard the stems.
- Swish the mushrooms in the soaking water to loosen any grit.
- Finely chop the mushrooms; reserve the soaking liquid.
- Heat the oil in a saucepan.
- Add the mushrooms and cook over high heat until starting to brown, about 3 minutes.
- 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.
- Pour in the reserved soaking liquid, stopping when you reach the grit, and the remaining 2 tablespoons of soy sauce and stir well.
- Cover and simmer over low heat until the mushrooms are tender, about 5 minutes.
- Season with salt and pepper.
- MAKE AHEAD The jus can be refrigerated overnight.
- Rewarm before serving.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off