Zaar Chat Buffalo Roast Food

ZAAR CHAT BUFFALO ROAST

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!

CHAT OR CHATPATI SPICE MIX(BANGLADESH)

Steps:

• Dry roast the cumin and coriander seeds. You can do this in a skillet until fragrant and starting to pop, stirring constantly, about 2-4 minutes, or in the oven for 5-8 minutes at 350*F.
• Lightly roast the red chilis.
• Grind all ingredients into a powder.
• Keep sealed.

BUFFALO POT ROAST

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.

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.

BISON / BUFFALO POT ROAST

Steps:

• Set oven to 200°F Lay bison/buffalo pot roast on two large sheets of heavy foil. Sprinkle dry onion soup mix over roast. Lay vegetables around roast evenly and wrap roast tight in foil. You may want to add more foil to make it airtight. Put wrapped roast in glass baking dish and bake for about 3 hours or until the internal temperature reaches 140°F.
• This recipe can be made using any "cut" of Bison Roast.