Red Wine Braised Buffalo Pot Roast served in Potato Bones Recipe

Name: Red Wine Braised Buffalo Pot Roast served in Potato Bones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (5 to 6 pound) buffalo top round; 1 cup rustic rub or seasoning blend; 1/2 cup olive oil; 2 large Spanish onions, chopped; 2 pasilla peppers, chopped; 1 carrot, chopped; 6 ribs celery, chopped; 1/4 cup chopped garlic; 1 quart burgundy red wine; 2 sprigs rosemary, leaves chopped; 3 sprigs thyme, leaves chopped; 2 large tomatoes chopped; 3 quarts veal stock or beef broth; Salt and pepper; 1 cup extra-virgin olive oil plus 1 teaspoon; 1 teaspoon chopped garlic; 2 sprigs sage leaves removed; 1 cup basil leaves; 1/2 cup grated Pecorino Romano; 2 tablespoons toasted pine nuts; 12 cloves roasted garlic; Salt and pepper; 2 tablespoons butter; 2 tablespoons shallots; 2 tablespoons all-purpose flour; 1/4 cup Kirsch; 2 cups heavy cream; 1/4 cup dried cherries; 1 cup Gruyere; 1 pinch ground nutmeg

Servings: persons

1 (5 to 6 pound) buffalo top round
1 cup rustic rub or seasoning blend
1/2 cup olive oil
2 large Spanish onions, chopped
2 pasilla peppers, chopped
1 carrot, chopped
6 ribs celery, chopped
1/4 cup chopped garlic
1 quart burgundy red wine
2 sprigs rosemary, leaves chopped
3 sprigs thyme, leaves chopped
2 large tomatoes chopped
3 quarts veal stock or beef broth
Salt and pepper
1 cup extra-virgin olive oil plus 1 teaspoon
1 teaspoon chopped garlic
2 sprigs sage leaves removed
1 cup basil leaves
1/2 cup grated Pecorino Romano
2 tablespoons toasted pine nuts
12 cloves roasted garlic
Salt and pepper
2 tablespoons butter
2 tablespoons shallots
2 tablespoons all-purpose flour
1/4 cup Kirsch
2 cups heavy cream
1/4 cup dried cherries
1 cup Gruyere
1 pinch ground nutmeg
Salt and fresh black pepper
Small red bliss potatoes

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.

1475

kcal

Calories

144

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 32 ingredients. The key ingredients include: 1 (5 to 6 pound) buffalo top round, 1 cup rustic rub or seasoning blend, 1/2 cup olive oil, 2 large Spanish onions, chopped, and more.

Yes, Red Wine Braised Buffalo Pot Roast served in Potato Bones falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Wine Braised Buffalo Pot Roast served in Potato Bones

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