Cured Buffalo Sirloin Roast With Mushroom Jus Recipes

CURED BUFFALO SIRLOIN ROAST WITH MUSHROOM JUS

Steps:

• 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.

BEEF SIRLOIN TIP ROAST WITH MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat vegetable oil in a Dutch oven or heavy pot over medium-high heat; fry roast in hot oil until browned on both sides, about 10 minutes. Pour mushrooms and 1 cup beef broth over roast. Sprinkle with onion soup mix.
• Bake in preheated oven to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about 90 minutes. Remove roast from Dutch oven to a platter, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
• Whisk cornstarch and remaining 1/4 cup beef broth in a bowl and stir into Dutch oven with mushrooms and pan drippings. Bring to a boil over medium-high heat; cook and stir until thickened, about 2 minutes. Serve over sliced beef.

BEEF SIRLOIN TIP ROAST WITH MUSHROOM GRAVY

Steps:

• Allow the roast to come down to almost room temperature before starting which will take a few hours.
• Meanwhile sauté the fresh mushrooms in a skillet until all moisture is released; set aside (if using canned them omit this step).
• Set oven to 350°F.
• Loosely place a piece of heavy-duty foil in a shallow roasting pan (use a large enough piece to wrap the roast in).
• Rub the meat all over with oil, then season with garlic powder and ground black pepper (do not season with salt).
• Place the roast onto the the foil in the. pan.
• Pour 1-1/4 cups water into the bottom of the foil, then sprinkle dry soup mix over the water.
• Insert a meat thermometer into the middle of the roast.
• Wrap the foil around the roast (leaving the thermometer sticking out of the foil for easy reading, then seal the roast up tightly with foil.
• Cook until an meat thermometer reads 130°F for medium-rare.
• IMPORTANT; start checking the temperature of the thermometer at about 1-1/2 hours.
• Remove the roast to a serving platter then cover just loosely with foil.
• Place the pan drippings into a saucepan.
• In a small cup whisk together the cornstarch with 1/4 cup cold water.
• Gradually whisk into the saucepan then bring to a boil whisking for 2 minutes.
• Add in the sautéed mushrooms to the gravy.
• Serve with the sliced roast.