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Red Wine Braised Buffalo Pot Roast Served In Potato Bones
FOOD NETWORK UK35Ingredients
5Hours
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Ingredients
US|METRIC
4 SERVINGS
- 2.25 kilograms buffalo (silverside beef)
- 150 grams rustic rub (or seasoning blend)
- 6 Tbsp. olive oil
- 2 large white onions (chopped)
- 2 pasilla peppers (chopped)
- 1 carrot (chopped)
- 6 rib celery (chopped)
- 125 grams chopped garlic
- 1 liter red wine (burgundy)
- 2 sprigs rosemary leaves (chopped)
- 3 sprigs thyme leaves (chopped)
- 2 tomatoes (large, chopped)
- 3.3 liters veal stock (or beef stock)
- salt
- black pepper (fresh)
- 12 Tbsp. extra virgin olive oil (plus 1 tsp)
- 1 tsp. chopped garlic
- 2 sprigs sage leaves (removed)
- 100 grams basil leaves
- 50 grams Pecorino Romano cheese (grated)
- 2 Tbsp. toasted pine nuts
- 12 cloves roasted garlic
- salt
- pepper
- 30 grams unsalted butter
- 20 grams shallots
- 2 Tbsp. plain flour
- 60 mL kirsch
- 500 mL double cream
- 25 grams dried cherries
- 100 grams gruyere
- 1 pinch ground nutmeg
- salt
- black pepper (fresh)
- small potatoes
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