Cured Buffalo Sirloin Roast With Mushroom Jus

Recipe by Chef Shadows
READY IN: 24hrs 40mins




  • 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:
  • 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.