Red Wine Braised Buffalo Pot Roast served in Potato Bones

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 210.

	this recipe	typical
liquid	162%	26%
fat	13%	2%
aromatics	14%	12%
thickener	1%	0%
vegetables and beans	42%	32%
collagen idx	0.6	0.8
marbling idx	0.2	0.8

Where it stands out

• #209 of 210 for saltiness

Adapts cleanly: egg-free, gluten-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

2495 g	1 (5 to 6 pound) buffalo top round
	1 cup rustic rub or seasoning blend
108 g	1/2 cup olive oil
300 g	2 large Spanish onions, chopped
	2 pasilla peppers, chopped
61 g	1 carrot, chopped
240 g	6 ribs celery, chopped
34 g	1/4 cup chopped garlic
944 g	1 quart burgundy red wine
2 g	2 sprigs rosemary, leaves chopped
3 g	3 sprigs thyme, leaves chopped
822 g	2 large tomatoes chopped
2880 g	3 quarts veal stock or beef broth
	Salt and pepper
216 g	1 cup extra-virgin olive oil plus 1 teaspoon
3 g	1 teaspoon chopped garlic
2 g	2 sprigs sage leaves removed
100 g	1 cup basil leaves
56 g	1/2 cup grated Pecorino Romano
15 g	2 tablespoons toasted pine nuts
36 g	12 cloves roasted garlic
	Salt and pepper
28 g	2 tablespoons butter
	2 tablespoons shallots
15 g	2 tablespoons all-purpose flour
	1/4 cup Kirsch
476 g	2 cups heavy cream
	1/4 cup dried cherries
100 g	1 cup Gruyere
	1 pinch ground nutmeg
	Salt and fresh black pepper
	Small red bliss potatoes

Method: 6 steps, published by www.foodnetwork.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“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 ” — a cook, 5★