Thankgiving Red Meat: Buffalo
Serves 2 -3
½ Kilo of buffalo roast
10 sun dried Tomatoes
7 cloves of roasted garlic
1 sprig of tyme
3 small onions, cut into quarters
10 medium sized carrots, cut into quarters
½ Bunch of celery, cut into quarters
3 cups beef stock diluted with 1 cup of water
Teaspoon of Sea Salt and Black pepper
Place all the vegetables except for the sun-dried tomatoes and garlic in a large roasting pan that has been coated with a little oil. Put the buffalo roast on top of the vegetables. Sprinkle over the meat the thyme then add the diluted beef stock and roast the buffalo at 220 degrees for 2 hours or until the meat reaches an internal temperature of 120 degree's Preheat the oven to 220 degrees and roast the garlic.
Now remove the pan from the oven and the roast from the pan. The roast will continue to cook while it is resting. Resting time should be the same time it takes to make decent gravy.
Strain the juices from the then pour juice into a smaller saucepan and transfer the roasted vegetables to a bowl or plate. Add the roasted garlic, sun-dried tomatoes and stock to the saucepan. Over medium-high heat, reduce the liquids by about 1/3 and strain it to remove the garlic and the sludgy sun dried tomatoes.Add the seasonings of salt and pepper. Slice the buffalo roast and serve with the roasted vegetables and gravy.
Published by robbwindow
Born between the Wars and the end of a flower power era. Writing online for about four years now, busy being a student. Reporting stuff is very important, so is reading. View profile
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5 Comments
Post a CommentSalt beef is nice however it is tricky to prepare, fresh meat is good however it should be hung for a few days to give chance for the flesh to soften.
What an interesting article! I don't eat critters these days, but when I did, buffalo and beefalo were my favorite meats.
I've seen buffalo meat at our natural food co-op. Thanks for your article and recipe. :-)
WOW!! This sounds wonderful any day of the month. Thank You fer sharin' this recipe.Mizpah. ;-}}>
Buffalo meat is actually showing up in our stores here. I might have to give this one a try. A friend said to brine the meat (soak it in salt water) to give it extra tenderness. Have you ever heard of this? Do you recommend it?