Buffalo Shoulder Roast with Black Truffle Mashed Parsnips
I saw this wonderful piece of shoulder at Whole Foods and had to cook it. I’ve made bison burgers and grilled some buffalo one time for a salad, but I’ve never done a roast. Just like any roast, I assumed low and slow cooking was the key and I was right…no knife needed for this meal!
2 tablespoons bacon grease
approximately a 2-pound Buffalo Shoulder (mine was 1.8 lbs)
2.5 cups beef broth
1 large onion (rough, large chops)
1 tablespoon Worcestershire sauce
4 garlic cloves, peeled and quartered
3 large carrots, peeled and cut in 1/2-inch lengths
4 large parsnips, peeled and largely cubed
3-4 garlic cloves, peeled
2 tablespoons butter, organic and unsalted
2 tsp black truffle oil
salt and pepper, to taste
chopped parsley (optional garnish)
In a heavy-bottomed pot, heat the bacon grease on medium-high heat. Sear shoulder on all sides so that it is browned.
Remove shoulder and add to your crock pot.
In the original pot, add broth, Worcestershire sauce, onion and garlic cloves. Heat on medium for 10 minutes scraping the “brown bits” from the bottom of the pan. Pour those ingredients over the meat in the crock pot. Cook on low for 5 hours. Add carrots. Cook for an additional 2 hours on low.
Bring a pot of salted water, parsnips and garlic cloves to a boil. Reduce to medium-low heat and cook until parsnips are fork tender.
Drain. Add to a bowl with butter and truffle oil. Blend until smooth. Add salt and pepper to taste.
Slice roast and serve with carrots, mashed parsnips and onions from the crock pot. Pour a little of the juice over the plate. Garnish with optional parsley.