Juicy buffalo tail combined with mushrooms and creamy burrata. Combined with sour lemon and intense juniper cream, the dish becomes a unique feast.
For 4 people:
Buffalo Tail and Sauce:
- 2kg buffalo tail (1kg as a main course, 1kg as a starter)
- 300g mixed root vegetables (carrots, celery, onion, leek)
- washed and roughly chopped
- 1 tbsp tomato paste
- 200ml red wine, dry
- 200ml port wine, red
- 1 liter beef stock
- Spices: salt, black pepper, juniper, bay leaf
- 50ml rapeseed oil
- 500g pappardelle
- 200ml cream
- butter
Heat 50ml rapeseed oil in a roasting pan. Season buffalo tail with salt and pepper and fry over medium-high heat until brown on all sides, 2-3 minutes. Then remove the buffalo tail from the roasting pan. Fry the carrots and celery over high heat for 3-4 minutes. Add onions and leeks and fry for another 3-4 minutes. Add tomato paste and stir. Deglaze with red wine and port wine and bring to a boil. Fill with the beef stock, add the meat, bay leaves and juniper, bring to the boil briefly and cook covered in a preheated oven at 130 degrees for about 4-6 hours. Remove the meat from the stock, let it cool slightly and remove the bones and cartilage. Then let it cool and cut into bite-sized pieces.
Remove the bay leaves and juniper. Using a magic wand, puree the vegetables in the roast stock very finely until you get a creamy, smooth sauce and add the cream. Bring to the boil briefly, add the meat and season to taste as needed.
Cook the pasta in salted water until al dente, drain and return to the pot. Mix the pasta with butter and a little sauce.
- 400g mixed mushrooms, cleaned and cut
- butter
- lemon
- Leaf parsley, coarsely chopped
- 1 onion, finely chopped
- 2 stalks of spring onions
- 2 pieces of burrata
Briefly fry the mushrooms in a large pan, then add the butter, onions, parsley and spring onions. Then season with salt, pepper and a little lemon zest and juice
Arrange the pasta on plates together with the ragout and mushrooms and then finish with the halved burrata and some cress. Bon appetit!
Many thanks to event chef Eric Reeh for this great recipe! Here's his website: www.ericreeh.de
