CURED BUFFALO SIRLOIN ROAST WITH MUSHROOM JUS
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. Mushroom Jus: MAKES ABOUT 4 CUPS Roast makes 8 servings with leftovers.
Provided by Chef Shadows
Categories Wild Game
Time P1DT40m
Yield 8 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 371.7, Fat 11.6, SaturatedFat 2.7, Cholesterol 158.2, Sodium 2391.7, Carbohydrate 7.5, Fiber 0.6, Sugar 4.1, Protein 56.7
ROAST SIRLOIN OF BEEF WITH CARAMELIZED ONIONS AND MUSHROOMS
Provided by Food Network
Time 1h25m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees.
- Rub steak with 1 tablespoon olive oil. Season beef with salt and pepper. In a large casserole on the stovetop, sear beef on both sides. To a heavy roasting pan add onions and 2 tablespoons olive oil and roast in oven for 20 minutes, to begin caramelizing onions. Place charred roast on top of onions and roast until internal temperature is 135 degrees (for medium rare), or higher, about 45 minutes. In final 15 minutes (internal temperature of beef should be approximately 120 degrees), mix garlic, parsley, extra virgin olive oil, and lemon juice. Brush mix on steak as roasting marinade and brush on mushroom caps. Add mushroom caps to roasting pan while the beef cooks for final 15 minutes.
- Remove roast, place on carving board, and allow to rest. Place onions and mushroom caps on platter.
- Pour excess fat from roasting pan, leaving 1 tablespoon. Add flour and cook on stovetop for 2 minutes. Add wine and reduce by half. Add broth and cook for 2 minutes.
- Carve roast. Serve with onions, mushrooms and gravy.
BEEF SIRLOIN TIP ROAST WITH MUSHROOMS
This meaty main course, served with a mouth-watering mushroom gravy, is a snap to assemble and pop in the oven.
Provided by JimChicago52
Categories Main Dish Recipes Roast Recipes
Time 1h55m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 373.4 calories, Carbohydrate 14.2 g, Cholesterol 98.1 mg, Fat 15.9 g, Fiber 3.9 g, Protein 43.1 g, SaturatedFat 5.5 g, Sodium 1293.6 mg, Sugar 3.1 g
TOP SIRLOIN ROAST
This is a wonderful garlic-infused roast that has replaced my traditional pot roast recipe. Be sure to use a good-quality top sirloin roast for the most tenderness and flavor. I love using the traditional potatoes and carrots but also add the red pepper and mushrooms for more nutritional value. Use an amber beer or a medium slightly-darker beer, such as Yuengling® Black and Tan.
Provided by BJT1968
Categories Main Dish Recipes Roast Recipes
Time 1h45m
Yield 8
Number Of Ingredients 16
Steps:
- Make small slits in the roast using a sharp knife; tuck slivered garlic into each slit. Rub minced garlic, paprika, salt, and ground black pepper over the entire roast. Set aside until roast comes to room temperature, 15 to 30 minutes.
- Preheat oven to 325 degrees F (165 degrees C).
- Arrange potatoes, carrots, and onions in an even layer in a 9x12-inch roasting pan. Dissolve beef bouillon cubes in hot water in a small bowl and pour over vegetables. Pour in beef broth and beer.
- Place roast on top of the vegetables, making sure it is not submerged in the broth mixture. Place bay leaf pieces around the roast.
- Bake roast in the preheated oven until internal temperature reaches 150 degrees F (66 degrees C) for medium, 45 to 60 minutes. Transfer roast to a platter; cover with aluminum foil, and allow to rest until internal temperature reaches 155 degrees (68 degrees C), about 10 minutes.
- Increase oven temperature to 425 degrees F (220 degrees C). Add red pepper and mushrooms to the roasting pan and return it to the oven. Bake until vegetables are tender and lightly browned, 15 to 20 minutes.
- Thinly slice the roast crosswise. Serve with vegetables; spoon pan juices over meat and vegetables.
Nutrition Facts : Calories 400.5 calories, Carbohydrate 40.3 g, Cholesterol 73.7 mg, Fat 10.4 g, Fiber 6.5 g, Protein 35.1 g, SaturatedFat 3.9 g, Sodium 820.6 mg, Sugar 7 g
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- 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.
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