blakemccaig
Member
serves 8 to 10
1 buffalo roast (3-1/2 to 4 pounds), boned, rolled, and tied and trimmed of fat
2 medium-sized onions cut into eighths
1 stalks celery, thinly sliced
2 cloves garlic, minced or pressed
1 teaspoon ground allspice
½ teaspoon ground ginger
¼ teaspoon pepper
1 cup apple cider or apple juice
2 tablespoons light molasses
2 tablespoons cornstarch blended with 2 tablespoons cold water
salt
chopped parsley
cooked noodles
1. Heat oil in a wide nonstick frying pan over medium-high heat; add roast and brown well on all sides. Meanwhile, in a 4-quart or larger electric slow cooker, combine onions, celery, and garlic; sprinkle with allspice, ginger, and pepper.
2. In a small bowl, mix cider and molasses. Place roast on top of onion mixture; pour in cider mixture. Cover and cook at low setting until buffalo is very tender when pierced (9-1/2 to 10 hours).
3. Lift roast to a warm platter and keep warm. Skim and discard fat from cooking liquid, if necessary; then blend in cornstarch mixture. Increase heat to high; cover and cook, stirring 2 to 3 times, until sauce is thickened (about 15 more minutes). Season to taste with salt.
4. To serve, remove and discard string from roast, then slice across the grain. Spoon some of the sauce over meat; sprinkle with parsley. Serve remaining sauce in a bowl to add over noodles.
1 buffalo roast (3-1/2 to 4 pounds), boned, rolled, and tied and trimmed of fat
2 medium-sized onions cut into eighths
1 stalks celery, thinly sliced
2 cloves garlic, minced or pressed
1 teaspoon ground allspice
½ teaspoon ground ginger
¼ teaspoon pepper
1 cup apple cider or apple juice
2 tablespoons light molasses
2 tablespoons cornstarch blended with 2 tablespoons cold water
salt
chopped parsley
cooked noodles
1. Heat oil in a wide nonstick frying pan over medium-high heat; add roast and brown well on all sides. Meanwhile, in a 4-quart or larger electric slow cooker, combine onions, celery, and garlic; sprinkle with allspice, ginger, and pepper.
2. In a small bowl, mix cider and molasses. Place roast on top of onion mixture; pour in cider mixture. Cover and cook at low setting until buffalo is very tender when pierced (9-1/2 to 10 hours).
3. Lift roast to a warm platter and keep warm. Skim and discard fat from cooking liquid, if necessary; then blend in cornstarch mixture. Increase heat to high; cover and cook, stirring 2 to 3 times, until sauce is thickened (about 15 more minutes). Season to taste with salt.
4. To serve, remove and discard string from roast, then slice across the grain. Spoon some of the sauce over meat; sprinkle with parsley. Serve remaining sauce in a bowl to add over noodles.
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