Cured Buffalo Sirloin Roast with Mushroom Jus

Ready in 45 minutes
3 avg, 1 review(s) 100% would make again

Top-ranked recipe named "Cured Buffalo Sirloin Roast with Mushroom Jus"

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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.


Ingredients

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6 cups water
6 large garlic cloves; crushed
2 tablespoons kosher salt
2 tablespoons sugar
1 tablespoon allspice berries
4 bay leaves
1 4 1/2 pound Buffalo sirloin roast
Salt & pepper
3 tablespoons vegetable oil
Mushroom Jus; Jus

Original recipe makes 8 Servings

Servings  

Preparation

1. 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.

2. 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.

3. 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.

Credits

Added on Award Medal
Calories Per Serving: 77 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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