Red wine braised buffalo pot roast served in potato bones

Red wine braised buffalo pot roast served in potato bones

  • Preparation Time60 mins
  • Cooking Time250 mins
  • DifficultyMedium
1 (2.25kg) buffalo top round
150g rustic rub or seasoning blend
6 tbsps olive oil
2 large white onions, chopped
2 pasilla peppers, chopped
1 carrot, chopped
6 ribs celery, chopped
125g chopped garlic
1L burgundy red wine
2 sprigs rosemary, leaves chopped
3 sprigs thyme, leaves chopped
2 large tomatoes, chopped
3.3L veal stock or beef stock
Salt and fresh black pepper

For the sage pesto

12 tbsps extra-virgin olive oil plus 1 tsp
1 tsp chopped garlic
2 sprigs sage leaves removed
100g basil leaves
50g grated Pecorino Romano cheese
2 tbsps toasted pine nuts
12 cloves roasted garlic
Salt and pepper

For the cherry fondue

30g unsalted butter
20g shallots
2 tbsps plain flour
60ml Kirsch
500ml double cream
25g dried cherries
100g Gruyere
1 pinch ground nutmeg
Salt and fresh black pepper

For the potato bones

Small potatoes
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.

Other recipes with carrot

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