Red wine braised buffalo pot roast served in potato bones
Red wine braised buffalo pot roast served in potato bones
Ingredients
Method
Pot roast:
1) Preheat the oven to 180C/Gas 4.
2) Rub the roast with the rustic rub or seasoning blend, cover and let sit in the refrigerator overnight. Using a griddle pan, sear all sides of the roast.
3) Heat a roasting pan. Add olive oil, onions, pasilla peppers, carrots, celery and then the garlic, last. Deglaze the roasting pan with the burgundy and add the roast. Add herbs, tomatoes and veal stock. Cover and roast for 3-3 1/2 hours or until falling apart.
Sage pesto:
1) Lightly saute the chopped garlic in 1 teaspoon of oil.
2) 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. Season with salt and pepper, to taste, and refrigerate.
Cherry fondue:
1) Heat butter and shallots in a small saucepan over medium heat. Add flour to create a roux.
2) Add Kirsch, cream, cherries, cheese, nutmeg, salt and pepper. Bring to a simmer to cook out flour. Season, to taste.
Potato bones:
1) Peel potatoes. Carve to look like osso bucco bones.
2) Blanch potatoes for 3-4 minutes. Let cool. Fry for 4-5 minutes until golden.
Stuff potatoes with buffalo, and top with pesto and cherry fondue.
1) Preheat the oven to 180C/Gas 4.
2) Rub the roast with the rustic rub or seasoning blend, cover and let sit in the refrigerator overnight. Using a griddle pan, sear all sides of the roast.
3) Heat a roasting pan. Add olive oil, onions, pasilla peppers, carrots, celery and then the garlic, last. Deglaze the roasting pan with the burgundy and add the roast. Add herbs, tomatoes and veal stock. Cover and roast for 3-3 1/2 hours or until falling apart.
Sage pesto:
1) Lightly saute the chopped garlic in 1 teaspoon of oil.
2) 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. Season with salt and pepper, to taste, and refrigerate.
Cherry fondue:
1) Heat butter and shallots in a small saucepan over medium heat. Add flour to create a roux.
2) Add Kirsch, cream, cherries, cheese, nutmeg, salt and pepper. Bring to a simmer to cook out flour. Season, to taste.
Potato bones:
1) Peel potatoes. Carve to look like osso bucco bones.
2) Blanch potatoes for 3-4 minutes. Let cool. Fry for 4-5 minutes until golden.
Stuff potatoes with buffalo, and top with pesto and cherry fondue.
Rate this recipe
Overall Rating:
4.40
(7)
