Kerkini buffalo meat
About the recipe
We made a traditional famous French recipe from Burgundy, which is also included in Julia Child's book Mastering the Art of French Cooking, and we replaced the veal with Greek buffalo meat... the result is unique!!!
Materials:
2 kilos of buffalo meat, Boras loin or shoulder, cut into large pieces.
4 1/2 tbsp unsalted butter.
1/2 glass of olive oil.
1 cup of all-purpose flour.
1 large onion, chopped.
2 large carrots cut into cubes.
3 cloves of garlic, chopped.
150 gr. Boras pork pancetta in 1 piece.
2 1/2 Merlot red wine.
500ml beef broth or 2 cubes in lukewarm water.
1/2 cup cognac.
1 tbsp tomato paste.
2 bay leaves.
1/2 teaspoon of grated cloves.
2 sprigs of fresh thyme.
1 sprig of rosemary.
2 celery sprigs.
650g stewed onions.
1/2 kilo of white mushrooms cut into large pieces.
Salt, Pepper, sweet red paprika.
Execution:
Pat dry, season with salt and pepper and lightly flour the meat. In a heavy saucepan, heat 1 1/2 tbsp. butter over medium to high heat until foamy and 1 tbsp. oil.
Sauté the meat, in batches without crowding it, until well browned on all sides and remove to a plate. Add additional olive oil if needed.
After we have removed all the meat and drained off the excess fat/oil, pour the cognac into the pot and boil for 1 minute, scraping the bottom with a wooden spoon. Pour the liquid from the pot into the meat.
In the now clean pot, add 1 tbsp butter and increase the heat until it "foams".
Add the bacon, cut into thick slices, to the pot and sauté for 2-3 minutes, stirring. Then add the chopped onion, carrot, and garlic and cook for 5-7 minutes until the onion turns a light golden color.
Then add the paste and stir for 1 minute and add the cloves, bay leaves, and celery with thyme tied with a little kitchen string (so that we can easily remove them at the end).
Finally, add the meat with its juices, wine and broth to the pot, lower the heat and let it simmer with the lid slightly open for 3 1/2 - 4 hours until the meat is tender.
While the meat is boiling, heat 1 tablespoon of butter in a pan and sauté the salted onions from the stew over medium to high heat until they turn golden yellow in places.
Then add 1 glass of water to the pan and simmer for 15-20 minutes, stirring until soft.
In another pan, heat 1 tbsp butter over high heat until foamy and sauté the mushrooms with salt and pepper until all their liquid has evaporated and they turn golden brown.
Once the meat is done, add the mushrooms and onions to the pot and simmer for another 10 minutes. Serve with french fries or rice.
Find out where you can find our products...
Now you can easily and quickly see the nearest store with our unique buffalo products... Click the "learn more" button and write in the field where you will find your postal code or address and enjoy our unique products!!!
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