Buffalo Slow Roasting Pack

Buffalo Slow Roasting Pack

There are times during every festive season when you just don't know what you want.  

You've had the turkey and all the trimmings, you've doused the gammon in Coca Cola and enjoyed the leftovers on a sandwich, you've roasted the beef, pan-fried the venison and seared the Seabass and you feel like you are all out of options.  

This is the hamper for just such a day, our glorious Buffalo Slow Roasting pack.  

Buffalo is leaner than beef so it benefits from being cooked long and slow which makes it the perfect joint to put on before a country walk or even an afternoon in front of Mary Poppins.  This method is also wonderfully effort-lite in that once its in the pot you can pretty much forget about it until you're ready to eat.  No basting, no turning, nothing. 

Couldn't be simpler.  

It also benefits enormously from straightforward, hearty accompaniments.  Goose fat roasties, caramelised veg... I'm starving just thinking about it.  

If you've never tried buffalo before, now is the moment.  It is rich and delicious falling somewhere between beef and venison on the flavour scale although it isn't game-y at all.  It has a unique taste all of its own and I think you're going to love it.  


1.5kg Buffalo Roasting Joint 

2 Onions

3 Celery Sticks

3 Carrots

2 Parsnips  

250g Mushrooms

3 Sprigs of Thyme 

2 Bay Leaves


*Includes Colin's Recipe Card*

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1.5kg Buffalo Roasting Joint 

2 Onions, cut into wedges

3 Celery Sticks, diced

3 Carrots, cut into chunks

2 Parsnips, cut into wedges

2 sweet potatoes, cut into chunks

250g Mushrooms, stalks seperated/caps sliced

3 Sprigs of Thyme 

2 Bay Leaves

Large knob of butter

500ml bottle dark stout

125ml full bodied red wine

300ml rich beef stock

2 tsp clear honey

3 tsp cornflour and a few drops of cold water

Preheat the oven to 190C/Gas 5/fan oven 170C.


Wash and dry the joint and season.


Heat 2 tablespoons of oil in a deep casserole and brown the joint all over. Remove from pan.


Turn down heat, add butter and fry the onions, celery, carrots and mushroom stalks for 6 minutes until soft but not flooby.  

Return beef to pan and add the stout, thyme, bay leaves and sugar.


Add the stock and wine so the liquid comes about two-thirds up the beef.


Season well, bring to a simmer, cover tightly, and cook in the oven for 20 minutes.


Reduce heat to 160C/Gas 3/fan oven 140C and cook for 2 hours, turning twice, until tender.

An hour before the beef is done, toss the parsnips in oil, season and roast on a baking tray above the beef for 50 mins - 1 hr until tender, turning once.

Turn oven up to 190C/Gas 5/fan oven 170C.


Lift out the beef, tent with foil and keep warm. Stir the parsnips and mushroom caps into the jus.


Check seasoning; add water if needed. Cover and cook in the oven for 20 minutes until mushrooms are tender.


To serve, lift the joint onto a serving platter and use a slotted spoon to arrange the vegetables round the beef.


Spoon off the excess fat from the juices, then whisk in the mustard and add a three tsp of cornflour made into a paste with a few drops of water.


Bring the pan jus to a boil and reduce the liquid down to a rich, glossy gravy. 





Keep refrigerated and use within 3 days of purchase. If freezing freeze on day of receipt.

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