Braised buffalo meat with rice

Implementation:

1. Finely chop the onion, green peppers, tomato, carrot and garlic. In a large pot, add 5 glasses of water and add the Buffalo meat cut into medium pieces along with 2 bay leaves.

2. Let it simmer for about 30 minutes with a lid on over medium heat. In another pot, add the olive oil and once it is hot, add the onion first and after sautéing, then add the chopped garlic and peppers.

3. Then add the Buffalo meat that we have previously drained well and sauté for a few minutes until it is sautéed on all sides.

Execution for braised buffalo meat:

1. Deglaze with the wine and once the alcohol has evaporated, add the tomato paste, chopped tomato, salt, pepper, paprika, thyme and sugar.

2. Mix and ladle in 2/3 of the buffalo meat broth (which we kept warm), we will use the remaining broth for our rice.

3. Leave on medium heat with the lid closed for about 1 hour (maybe a little longer), adding hot water during this time if necessary.

4. Turn off the heat and let the sauce rest and thicken, to get the perfect stir-fry with rice.

Execution for Rice:

1. In a small non-stick saucepan, add a tablespoon of buffalo butter and once it melts, add one and a half cups of rice for pilaf.

2. Sauté the rice with the butter until it is glossy. Then add salt and 2 cups of buffalo broth.

3. Lower the heat and leave with the lid closed for about 20 minutes over very low heat without opening the lid and without stirring.

4. If necessary, add a little more broth. Remove the pot from the heat and leave it with the lid closed so that it does not lose its moisture.

Serving:

Serve the braised buffalo meat with rice and sprinkle with fresh thyme if desired.