-
1
Directions for Roast:
-
2
In a large saucepan, combine the water, garlic, salt, sugar, allspice and bay leaves.
-
3
Bring to a boil and cook for 2 minutes, then let the brine cool to room temperature.
-
4
In a very large bowl, cover the buffalo roast with the brine and refrigerate overnight.
-
5
Preheat the oven to 325u00b0.
-
6
Pat the buffalo roast dry with paper towels.
-
7
Season with salt and pepper.
-
8
In a large skillet, heat the oil until almost smoking.
-
9
Add the roast, widest side down, and brown over high heat, about 4 minutes.
-
10
Continue cooking, turning, until browned all over, about 10 more minutes.
-
11
Transfer to a large roasting pan and cook for about 1 1/2 hours, or until an instant-read thermometer registers 120u00b0 for very rare.
-
12
Let the roast rest for 20 minutes.
-
13
Cut the roast in half across the grain.
-
14
Thinly slice each half across the grain. Arrange the slices on plates and serve with the Mushroom Jus.
-
15
Directions for Mushroom Jus:
-
16
Put the shiitakes in a bowl and add the hot water.
-
17
Cover and let stand until softened, about 20 minutes.
-
18
Using a slotted spoon, remove the mushrooms from the water and cut off and discard the stems.
-
19
Swish the mushrooms in the soaking water to loosen any grit.
-
20
Finely chop the mushrooms; reserve the soaking liquid.
-
21
Heat the oil in a saucepan.
-
22
Add the mushrooms and cook over high heat until starting to brown, about 3 minutes.
-
23
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.
-
24
Pour in the reserved soaking liquid, stopping when you reach the grit, and the remaining 2 tablespoons of soy sauce and stir well.
-
25
Cover and simmer over low heat until the mushrooms are tender, about 5 minutes.
-
26
Season with salt and pepper.
-
27
MAKE AHEAD The jus can be refrigerated overnight.
-
28
Rewarm before serving.
