Kerkini buffalo meat
About the recipe
A unique recipe with Greek buffalo meat in a casserole, Boras. We made a recipe with basic ingredients from three different regions of Greece and the result rewarded us generously. The buffalo from Kerkini met the king mushroom from Grevena and the red beans from Feneos in Corinth….. the recipe will take you a while…. but the result will excite you….
Materials:
Approximately 1300g Buffalo meat – Nec
3 dried onions.
3 cloves of garlic.
2 Florina peppers.
3 carrots.
1 bunch of fresh celery.
25 g. dried or 150 g. fresh Grevena king mushrooms.
150g red Corinthian beans.
1/2 glass of olive oil.
1 glass of dry red wine.
150g fresh buffalo butter.
2 tbsp sifted flour.
2 tbsp tomato paste.
1 tbsp sweet paprika.
grated allspice.
pepper.
salt.
dried thyme.
fresh thyme.
dried bay leaves.
Execution:
Soak the beans overnight. In a large saucepan, add the olive oil and sauté the buffalo meat that we have cut into medium pieces very well. Once the meat is well browned, add the flour, removing the saucepan from the heat and mix quickly with a wooden spoon.
Then place the pot on the fire and extinguish with the wine and once the alcohol has evaporated add 4-5 glasses of hot water. Let it simmer for about half an hour.
Then remove the meat and add the dried mushrooms to the broth after turning off the heat. In another pot, add the fresh buffalo butter and sauté the onions, the sliced carrots, the chopped celery, and the sliced garlic.
Finally, add the diced Florina peppers and mix well for 5 minutes, the tomato paste, salt, pepper, dried thyme, paprika, allspice, then add the broth with the mushrooms to the same pot and boil for 10 minutes, stirring constantly over high heat.
Then boil the beans for about 15 minutes and drain them. In a large pot, place the buffalo meat on the bottom and then add the beans and then the mixture with the remaining ingredients.
Add the bay leaves and bake with a lid on in a preheated oven for approximately 3 hours at 170° - 180° C. Check halfway through for water and add if necessary.
Serving:
Before serving, it is a good idea to let the food rest for at least half an hour with the lid of the pot closed. You can serve it plain or with traditional buffalo pasta as a garnish and a little fresh thyme. A good red wine will ideally accompany this unique recipe…
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