Braised Buffalo Roast with Citrus Kale Salad

Damn this was good. And easy too. I need to braise more things in a crock pot. Braising rules!

Braised Buffalo Roast
1.5 lbs of buffalo roast
Salt and pepper to taste
1 cup organic beef broth (Trader Joe's)

Sear the meat on high on all sides in a pan just long enough to brown it; about 1-2 minutes per side. Place the meat in a crock-pot and add one cup of beef broth. Set it to low and leave it for 8-10 hours. I cooked mine for just over 8. If you want to cook it longer than 8 hours, I would suggest very carefully turning the meat over around the 7 hour point.

This turned out better than expected. The meat had a nice crust on the exterior and tender and juicy on the inside. You could almost cut it with a fork. The only thing that would have made this better would be a killer red wine reduction sauce. But I don't know if I could make one that would
adhere to the paleo challenge standards.

The citrus kale salad recipe comes from PureWellnessAmy, who just so happens to be our friend's sister-in-law. She's also a holistic health counselor in Massachusetts.

Citrus Kale Salad
A good-sized bunch of kale (thoroughly rinsed)
1 tsp sea salt
1/2 avocado (diced)
2 tbsp sunflower seeds
2 clementines, peeled and segmented (I used blood oranges instead and chopped them up into small pieces)
Juice from two oranges

Roll the kale up like a newspaper and slice it into small pieces. Add all of the kale to a large bowl and sprinkle the sea salt over it. Next, soften the kale by massaging and kneading it like dough for two minutes. The salt makes the kale more tender and releases some of the bitterness. Finally, add all of the other ingredients and mix by hand.

1 comment:

  1. jesus fuckin christ that looks good!


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