Kerkini buffalo meat
About the recipe
This very delicious recipe with oriental origins became known from the local cuisine that the refugees brought with them. The creamy texture and the smoky aroma of the eggplant puree is accompanied by the unique flavor of slow-cooked Kerkini buffalo meat and the result is fantastic!!!
Materials:
1.5 kilos of buffalo meat (shoulder or loin)
2 onions, chopped
100 ml olive oil
100 ml red wine
200 ml hot water
1 bay leaf
1 cinnamon stick
chopped parsley
½ tsp sweet smoked paprika
1 tsp sugar
500 g crushed tomatoes
2 tbsp tomato paste
salt, pepper
for the eggplant puree
5 or 6 eggplants (depending on size)
150 g butter
150 g flour
150 g cream
1 liter of whole milk
½ tsp grated nutmeg
150 g grated cheese
salt, pepper
Execution:
Preparation for the meat:
Cut the Buffalo meat into very small pieces (about 2 centimeters). In a large saucepan, add the olive oil and let it heat well. Add the meat, just enough so that all the pieces touch the bottom to fry well (if necessary, add it in 2 batches).
Once it is well browned, remove it and add the chopped onion over medium heat and wait for it to caramelize well. Add the meat again and deglaze with the wine.
Add the bay leaf, parsley and sweet smoked paprika and let the alcohol evaporate from the wine.
Then add the tomato, the paste, the sugar, the cinnamon stick, the water, and salt and pepper.
Stir and let simmer over low heat with a lid on for about an hour and a half, until the sauce thickens sufficiently.
Then remove the cinnamon stick and bay leaf. Let the meat rest at room temperature with the lid closed.
Preparation for the eggplant puree:
Wash the eggplants, dry them and burn/roast them directly on a stove or gas burner (better), touching them to the fire so that they smoke and take on their characteristic aroma.
Heat the milk in a saucepan.
In another saucepan, melt the butter and slowly add the flour with a spoon, stirring quickly with a wire whisk. Lower the heat and slowly add the milk, stirring constantly with a wire whisk. As soon as our mixture begins to thicken, add the cream, nutmeg and salt and pepper. When the béchamel is ready and has a soft and buttery texture, add the chopped eggplant and stir well with a wire whisk so that our mixture is homogenized.
Finally, add the cheese and remove from the heat. Continue stirring while it is still hot.
Serving :
On a large platter, place the eggplant puree around the perimeter and the buffalo meat with its sauce in the center. Pour a little more sauce over the eggplant puree and rub in some black pepper…
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