Slow Roasted Buffalo Roast with Chipotle Roasted Garlic Jus – A recipe from High Wire Ranch

Posted by | June 13, 2014 | Recipe | No Comments
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Slow Roasted Buffalo Roast with Chipotle Roasted Garlic Jus – A recipe from High Wire Ranch

Ingredients

  • 3 lb. Buffalo Roast
  • 3 each Dried Chipotle Peppers
  • 4 cloves of Roasted Garlic
  • 2 lb. each Onions, Carrots, Celery
  • 2 cups Brandy
  • 3 cups water to dilute the Beef Base
  • 4-5 oz Beef Base
  • White Pepper and Salt

Instructions

  1. Place the buffalo roast in a roasting pan on top of all the vegetables listed above, except the chipotles and garlic, add the diluted beef base to the roasting pan; place this into a preheated 240 F oven and allow to roast for 2 1/2 hours or until the roast reaches an internal temperature of 125 F. Remove the roast from the oven. Allow it to rest, take the roasting pan and strain off the juice, place the juice in a sauce pot and add the roasted garlic, chipotle peppers, and brandy. Be careful here and flame off the brandy. Allow the pot to simmer (do not break up or chop the chipotles unless you like it REAL hot) at this point allow the sauce to reduce by 1/3, then strain it carefully, carefully removing all the garlic and the chipotle peppers so you have just a light sauce similar to Au Jus. Finish it off with a little salt and white pepper as needed and serve with the buffalo roast and vegetables.
http://lobbygrille.montrosehospital.com/slow-roasted-buffalo-roast-with-chipotle-roasted-garlic-jus-a-recipe-from-high-wire-ranch/

by Chef Robert Margolis of Denver

Find more recipes at High Wire Ranch

 

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