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Bison Tex-Mex Eye-Of-Round Roast (with Fresh Coriander and Carrots) |
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For best results, prepare at least one day ahead. |
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Ingredients |
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1 tsp
1 1/2 tsp
2 tsp
2 tbsp
1 tbsp
2 cloves
1 cup
2 cups
1 to 2 tbsp
One - 4 lb
2 lbs
1 bunch
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toasted cumin seeds
whole coriander seeds
Worcestershire Sauce
lime juice
prepared mustard
garlic, minced
spicy Tomato Garden Cocktail
salsa
canola oil
bison eye-of-round roast with outside silver skin and fat removed
carrots, split and cut into 2-inch sections, par-boiled crunchy
fresh coriander leaves, coarsely chopped
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Preparation |
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- Over medium-high heat, agitate and toast cumin seeds in a cast iron frying pan until aromatic and just beginning to brown. Put browned seeds in a 5-6 quart Dutch oven.
- Crack whole coriander seeds into coarse pieces using a mortar and pestle or spice grinder. Do not over process. Add cracked seeds to Dutch oven.
- Add Worcestershire sauce, lime juice, prepared mustard, garlic, tomato garden cocktail and salsa to Dutch oven. Stir to blend.
- Coat cast iron frying pan with oil. Over medium high heat brown roast on all sides. Add more oil if required. Once brown, transfer roast to Dutch oven. Cover and put in a 275°F oven. Rotate roast in cooking sauce every 45 to 60 minutes. Roast for 3 ½ to 4 hours, or until the internal temperature reaches 205°F.
- Remove from oven and allow to cool to room temperature. Transfer roast and sauce to a large bowl, cover and refrigerate overnight.
- The next day return roast and sauce to Dutch oven. Add par-boiled carrots. Reheat in a 300°F oven for 1 ½ to 2 hours or until carrots are tender and roast is heated through.
- To serve, cut roast across the grain in thick slices. Serve with carrots and sauce. Top with freshly chopped coriander leaves.
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