Red wine braised buffalo pot roast served in potato bones

0

Ingredients

  • 1 (2.25kg) buffalo silverside beef
  • 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

Use imperial measurements

Method

How to make Red wine braised buffalo pot roast served in potato bones

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.

Comments