Buffalo Roast With Bourbon-Molasses Glaze

Ingredients

• One 7- to 9-pound boneless buffalo rib or top sirloin roast
• 1 ½ tablespoons salt
• Hide ingredients for 1 tablespoon black pepper or 1 ½ tablespoons Chili Powder 1 1 tablespoon black pepper or 1 ½ tablespoons Chili Powder (opens in new tab) 1 tablespoon black pepper or 1 ½ tablespoons Chili Powder
  • 2 ½ ounces dried whole chiles, stemmed, seeded, and flattened
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • (1 tablespoon black peppercorns)
  • 1 tablespoon dried oregano, preferably Mexican
  • (1 tablespoon garlic powder)
  • (1 tablespoon onion powder)

  Sub-recipe steps

  1. Toast on the stovetop or in the oven: 2 ½ ounces dried whole chiles, stemmed, seeded, and flattened
  2. Let cool and set aside. Toast until fragrant and browned in a dry skillet over medium heat: 1 tablespoon cumin seeds; 1 tablespoon coriander seeds; (1 tablespoon black peppercorns)
  3. Transfer to a bowl. Once cool, crush the chiles and add them along with the spices to a spice grinder or mortar and pestle. Add: 1 tablespoon dried oregano, preferably Mexican
  4. Grind the ingredients into a fine powder. If using as a condiment, grind in: (1 tablespoon garlic powder); (1 tablespoon onion powder)
  5. Prepare version I, substituting ½ cup ancho, chipotle, or other pure ground chile powder for the whole chiles and 1 tablespoon each ground cumin, ground coriander, and black pepper (if using) for the whole spices.
• Hide ingredients for Bourbon-Molasses Glaze 1 Bourbon-Molasses Glaze (opens in new tab) Bourbon-Molasses Glaze
  • 1 cup bourbon
  • 1 cup light molasses, maple syrup, sorghum syrup, or honey, or a combination
  • 1 tablespoon Worcestershire sauce
  • (1 tablespoon Dijon mustard)
  • One 3-inch-long strip orange zest, removed with a vegetable peeler
  • ¼ teaspoon ground cloves or allspice
  • 1 bay leaf

  Sub-recipe steps

  1. Combine in a small saucepan: 1 cup bourbon; 1 cup light molasses, maple syrup, sorghum syrup, or honey, or a combination; 1 tablespoon Worcestershire sauce; (1 tablespoon Dijon mustard); One 3-inch-long strip orange zest, removed with a vegetable peeler; ¼ teaspoon ground cloves or allspice; 1 bay leaf
  2. Simmer over medium heat until the mixture has reduced by half and coats the back of a spoon, about 15 minutes. Remove the orange zest and bay leaf before using.
• Hide ingredients for (Chile Butter) 1 (Chile Butter) (opens in new tab) (Chile Butter)
  • 2 tablespoons olive oil
  • ½ cup minced shallots or green onions
  • 4 garlic cloves, finely chopped
  • 4 tablespoons (½ stick) butter, softened
  • 2 tablespoons minced cilantro, parsley, or a combination
  • 1 ½ tablespoons chipotle, ancho, or Urfa chile powder
  • 1 tablespoon lemon juice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cumin
  • Salt and black pepper to taste

  Sub-recipe steps

  1. Heat in a small skillet over medium heat: 2 tablespoons olive oil
  2. Add and cook, stirring, until softened: ½ cup minced shallots or green onions; 4 garlic cloves, finely chopped
  3. Transfer to a small bowl and let cool. Stir in: 4 tablespoons (½ stick) butter, softened; 2 tablespoons minced cilantro, parsley, or a combination; 1 ½ tablespoons chipotle, ancho, or Urfa chile powder; 1 tablespoon lemon juice; ½ teaspoon ground cinnamon; ½ teaspoon ground cumin; Salt and black pepper to taste
  4. Use immediately or roll, chill, and store as directed.