Red Wine Braised Buffalo Pot Roast Served In Potato Bones
Serves: 5
Rowena Kautzer
1 January 1970
Based on User reviews:
55
Spice
58
Sweetness
49
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2720 g
Buffalo (top round)1 cup
Rub (rustic)1 cup
Olive Oil2 large
Onion (spanish, chopped)6 ribs
Celery (chopped)1 tsp
Garlic (chopped)3 sprigs
Thyme Leaves (thyme, leaves chopped)2 large
Tomatoes (chopped)1
Salt1 cup
Basil Leaves1 cup
Grated Pecorino Romano2 tbsps
Toasted Pine Nuts12 cloves
Roasted Garlic2 tbsps
Butter2 tbsps
Shallot2 tbsps
All-Purpose Flour1 cup
Kirsch2 cups
Heavy Cream1 cup
Dried Cherry1 cup
Gruyere1 pinch
Ground NutmegDirections:
1
For the pot roast: Preheat the oven to 350 degrees F
2
Rub the roast with the rustic rub or seasoning blend, cover and let sit in the refrigerator overnight
3
Using a grill pan, sear all sides of the roast
4
Heat a roasting pan
5
Add olive oil, Spanish onions, pasilla peppers, carrots, celery and then the garlic, last
6
Deglaze the roasting pan with the burgundy and add the roast
7
Add herbs, tomatoes, and veal stock
8
Cover and roast for 3 to 3 1/2 hours or until falling apart
9
For the Sage Pesto: Lightly saute the chopped garlic in 1 teaspoon of oil
10
Put sage, basil, Pecorino Romano, pine nuts, chopped garlic and roasted garlic in a food processor or blender and slowly drizzle oil to desired consistency
11
Season with salt and pepper, to taste, and refrigerate
12
For the Cherry Fondue: Heat butter and shallots in a small saucepan over medium heat
13
Add flour to create a roux
14
Add Kirsch, cream, cherries, cheese, nutmeg, salt and pepper
15
Bring to a simmer to cook out flour
16
Season, to taste
17
For the Potato Bones: Peel potatoes
18
Carve to look like osso bucco bones
19
Blanch potatoes for 3 to 4 minutes
20
Let cool
21
Fry for 4 to 5 minutes until golden
22
Stuff with buffalo, top with pesto and cherry fondue