Error: I'm afraid this is the first I've heard of a "trackback" flavoured Blosxom. Try dropping the "/+trackback" bit from the end of the URL.
Roast Beast
I cooked my fancy buffalo raost using a variant on an Alton Brown recipe.
Let the roast come to room temperature. Mix salt and pepper in a flat dish and roll the roast in it so that it is coated all over. (Alton's recipe also used ground cumin.)
Put olive oil in a large cast iron skillet and heat it very hot. Brown the roast all over, 2 minutes on each side. As much as possible, use fresh, hot parts of the skillet for each new side.
Set the roast aside to cool for 15 minutes. Preheat oven to 250.
Insert the remote probe of a meat thermometer and set the tempalarm for 135. Place the cooled roast on the roasting rack and place it in the oven.
When the alarm sounds, remove from the oven and put it on a plat or cutting board and cover it fairly tightly with aluminum foil. Let rest at least 20 minutes before cutting.
The meat came out an even dark pink all the way through, except for the very outer crust. There was no grey at all in the meat. It was tender and juicy and amazing.
I didn't try to make gravy because only a few drops of juice leaked out during the cooking: it stayed inside the roast. A little more leaked out while the roast was resting, but still not enough to make gravy from.
While the roast rested, I roasted some fingerling potatoes and sauteed some fresh mushrooms.
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