Zaar Chat Buffalo Roast Recipes

Steps:

• Prepare your roast pan by sprinkling some pepper, garlic and salt in the bottom. Not a ton. Just a bit to help with the flavor.
• Quickly brown your roast on both sides in a bit of olive oil, salt and pepper. Set this pan aside to make your gravy later.
• Place your roast in the roast pan and cut small slits randomly along the top but try to keep them evenly spaced. Pour the broth over the roast.
• Combine the sauce ingredients and whisk until it's evenly incorporated. The syrup will make it slightly thicker and that's ok. You want it to cling along the top of your roast.
• Pour it over the roast, especially making sure to get some sauce in the slits. This will help the sauce penetrate and flavor the meat more.
• I did not marinate this, I didn't have time. But I'm sure it will taste even better with at least an hour marinating time. To do that, double the sauce recipe and combine it with the roast in a large ziploc bag. Be sure to turn the roast at least once half way through for an even marinade. Pour the sauce over the meat when you put it in the pan. There is no need to dispose of it as you would with a brine.
• Preheat the oven to 375. Cook the roast, covered for an hour.
• Add your veggies. Cook another hour or until the veggies are tender. Check the liquid occasionally to make sure it isn't getting too low. If it does, the veggies could burn or the roast could dry out. You don't need to drown the veggies. Just be sure there is enough liquid to cover them at least half way.
• If you want to be super lazy, just steam the veggies on the stove top. This doesn't take as much time but you definitely lose some flavor. Or you could steam them on the stove until they're almost done and add them to the roast to let them finish cooking.
• When it's done remove the roast and veggies to a serving platter and bowl. Cover to keep warm.
• Add 4-5 tbsp drippings to the first pan. Slowly add some flour to make a roux, stirring constantly. Make sure to loosen any browned bits, until it's smooth and thickened. Add the rest of the drippings and stir constantly until it's reached the desired consistency.
• If your gravy is too runny, add small amounts of corn starch, stirring constantly, until it's thickened to your liking. If it's already too thick, add a small amount of beef/veggie broth until it's thin enough.
• Pour your gravy into a pretty bowl and serve it with your roast & veggies.
• I served this with a salad, fresh crusty bread & butter, and berries & cream for dessert.

Steps:

• For the pot roast: Preheat the oven to 350 degrees F.
• Rub the roast with the rustic rub or seasoning blend, cover and let sit in the refrigerator overnight. Using a grill pan, sear all sides of the roast.
• Heat a roasting pan. Add olive oil, Spanish onions, pasilla peppers, carrots, celery and then the garlic, last. Deglaze the roasting pan with the burgundy and add the roast. Add herbs, tomatoes, and veal stock. Cover and roast for 3 to 3 1/2 hours or until falling apart.
• For the Sage Pesto: Lightly saute the chopped garlic in 1 teaspoon of oil. Put sage, basil, Pecorino Romano, pine nuts, chopped garlic and roasted garlic in a food processor or blender and slowly drizzle oil to desired consistency. Season with salt and pepper, to taste, and refrigerate.
• For the Cherry Fondue: Heat butter and shallots in a small saucepan over medium heat. Add flour to create a roux. Add Kirsch, cream, cherries, cheese, nutmeg, salt and pepper. Bring to a simmer to cook out flour. Season, to taste.
• For the Potato Bones: Peel potatoes. Carve to look like osso bucco bones. Blanch potatoes for 3 to 4 minutes. Let cool. Fry for 4 to 5 minutes until golden. Stuff with buffalo, top with pesto and cherry fondue.

Steps:

• Mix all brine ingredients together in a large pan.
• Bring to a boil.
• Lower heat and simmer for 15 minutes.
• Allow to cool but it does not need to be cold either.
• Put the buffalo roast in the brine and cover with a lid.
• Refrigerate for 48 hours to attain ultimate tenderness.
• After the 48 hours remove the roast from the brine and rinse it off. *Note:The roast might expand during brining like mine did.
• Discard Brine.
• Put the roast in a large crockpot.
• Add all of the roast ingredients except the potatoes.
• Stir until all of the ingredients are well mixed.
• Set crockpot on low.
• Cook for 8-9 hours on low or until fork tender.
• Add the potatoes and cook for another 30 minutes or until potatoes are done.
• Remove roast from the crockpot and put it on a plate.
• While the roast is still hot, slice or shred it, depending on how you like it.
• *If you want it as a soup, return meat to the crockpot, bring it back to a boil and serve it in bowls.
• **If you want it as a stew, thicken the broth to your desired consistency and return the meat to the stew.
• ***If you want it as a main dish, remove the vegetables to the meat plate and thicken the broth to make a gravy at your desired consistency.
• This can be served with whatever you want to serve it with.
• Now, Enjoy!

Steps:

• Build over ice cubes in a highball glass.