Cooking with the Wolfman: Indigenous Fusion by David Wolfman & Marlene Finn

Author:David Wolfman & Marlene Finn
Language: eng
Format: epub
Tags: Indian cooking, Cookbooks, First Nations, Fusion
Publisher: Douglas and McIntyre (2013) Ltd.
Published: 2017-10-07T04:00:00+00:00

Bonus: Roasted inside round meat, sometimes called top round, makes superb sandwiches.

1 buffalo inside round (5 lb/2.5 kg)

½ cup (120 mL) red wine

7 Tbsp (105 mL) Big Buffalo Spice Mix (see recipe)

½ cup (120 mL) pure olive oil

1 cup (250 mL) Brown Stock (see recipe), or store-bought unsalted beef stock

1 cup (250 mL) sliced onion

1 head garlic

9 strips bacon

4 potatoes, chopped (optional)

Place the roast in a nonreactive dish and pour the wine over it. Rub the roast with the Big Buffalo Spice Mix and coat with the oil. Marinate in the fridge for four hours, turning every hour.

Remove roast from fridge and drain off excess marinade (reserve); allow meat to return to room temperature, which will take about an hour.

Preheat oven to 300F (150C).

Heat the stock to the boiling point in a microwave or on the stovetop. Remove from heat.

Heat a Dutch oven over very low heat for 10 minutes. Increase the heat to medium-high. Sear drained roast until brown on all sides (less than five minutes on each side), using reserved marinade as needed. Transfer roast to a plate and set aside.

Cook onion and garlic in the pot until soft. Deglaze the pot by pouring in the heated stock, scraping up the brown bits on the bottom and sides of the pot, and swirling the liquid around.

Return roast to the Dutch oven. Weave strips of bacon across the top of the roast to keep them from slipping off. Use toothpicks to hold the bacon in place if needed. Add potatoes, if using. Roast the meat for 1½ hours covered and then 1 hour uncovered. Do not attempt to turn the roast over while it cooks, but baste it every 30 minutes. Keep an eye on the bacon; if it starts to get crispy then cover the roast loosely with some foil.

To get an accurate reading, test the internal temperature of the roast in several different places. I would take the roast out of the oven when it is medium rare, at 150F (65C) but Health Canada recommends you wait until it is well done (165F/75C). Transfer the roast to a cutting board and allow to rest, covered loosely with a sheet of aluminum foil, for 10 minutes while you make the sauce. Strain and reserve pan drippings for sauce.

Before serving, carve the roast very thinly across the grain (after removing any string or toothpicks that were used on the roast).

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