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
Sage pesto:
- 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
Cherry Fondue:
- 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
Potato "Bones":
- Small red bliss potatoes
Directions
For the pot roast: Preheat the oven to 350 degrees F.
Rub the roast with the rustic rub or seasoning blend, cover and let sit in the refrigerator overnight. Using a grill pan, sear all sides of the roast.
Heat a roasting pan. Add olive oil, Spanish 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 to 3 1/2 hours or until falling apart.
For the Sage Pesto: Lightly saute the chopped garlic in 1 teaspoon of oil. 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.
For the Cherry Fondue: Heat butter and shallots in a small saucepan over medium heat. Add flour to create a roux. Add Kirsch, cream, cherries, cheese, nutmeg, salt and pepper. Bring to a simmer to cook out flour. Season, to taste.
For the Potato Bones: Peel potatoes. Carve to look like osso bucco bones. Blanch potatoes for 3 to 4 minutes. Let cool. Fry for 4 to 5 minutes until golden. Stuff with buffalo, top with pesto and cherry fondue.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By fead2me_11458620
Brooklyn, NY
on December 11, 2008
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Great recipe, bison has less fat and calories than chicken and recommended to me by heart doc---also, using red wine good for heart, added prunes and jacked up the spice. Made three meals out of this, leftover meat made sandwiches, leftovers in pot, made into soup base with homemade biscuits and added leftovers of veggies I save over time from freezer. With tough times, even though meat costs more, it is mild enough to get creative---add barley in soup to add even more richness and makes it quite filling. It ended up saving more than I expected.
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