Thursday, September 3, 2009

Garlic and Herb Buffalo Pot roast.

I am always looking for a new recipe to try. Thought I would create a blog hop just for recipe sharing. My goal is to find a main dish , sides and desserts for a complete meal. I hope you will join in. It is real easy to do.
If you are new to this: Just Link your Recipe post in the MckLinky box. You can then join the FREE Mcklinky and get my "Auntie E's Tasty Menu Blog Hop" code and paste it in you post. that's it. You will see every blogs who links to this Public blog hop link. No more returning to the Host page to get the next link. I really love this Public Blog Hop Link. Why not try it.
Note: with each new "Tasty Menu Blog Hop" I do, I delete the previous Hop link. This helps with the page load.

Garlic and Herb Buffalo Pot roast.

Have you ever tried Buffalo(Bison) meat? My household loves the meat. It is very good for you, Low in fats and healthier than other red meats. A true pot roast is cooked on top of the stove. I love this recipes because it does not take that long to prepare and is ready in less then 90 minutes.


1 bag of Jack Daniel's garlic and herbs EZ Marinader
1 buffalo chuck roast medium size.
cranberry Juice

Rinse and pat dry roast and put into JackDaniel's Marinader Bag. Put it in refrigerator in the morning. I put it in about 8am and cook it at 4pm. The longer you marinade it the stronger the flavor.

Put about 4 tablespoons of olive oil in a 12" cast iron pan with a lid. Heat a little, not long then put the Roast in the pan, searing both sides. Add about 1/4 cup of Cranberry Juice and cover Turn down heat to Medium, and cook for about 1 hour. I do check to see if I need to add more liquid at the 30-minute mark. We like the meat medium. If you like it more done cook it a little longer. You should use a instant reading thermometer. Remember the meat needs to rest and will continue to cook, so the reading should be 5 degrees less than you want the finish meat. I rest the meat for about 10 to 15 minutes before serving.

Resting Meats: the purpose of letting meats rest, is to allow the juices to redistribute in the meat. It really does make a difference.
Searing meats: this seals in the flavor and gives it a good outer crust.
This blog hop is now closed. These will run on the third Thursday of the month. Be sure to come back to link up.

1 comment:

  1. Hi! Thanks for stopping by my blog today.

    I'm sure that there are other more sophisticated ways to make a printable page, but I just created another blog, so for instance you might see if auntieecookbookrecipes.blogspot.com is available.

    Then you just build a very simple and plain blog with no frills or add-ons or anything and post just the recipe. Then do a link to that plain page from your recipe post on your regular blog.

    Hope that helps!

    ReplyDelete

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