Delicious buffalo cheeks with fresh potato gratin and crunchy vegetables. A very special dish combined with classics .
Ingredients for 4 persons:
Baking:
- 1kg buffalo cheeks, ready to cook
- 300g mixed root vegetables (carrots, celery, onion, leek)
washed and roughly chopped - 1 tbsp tomato paste
- 200ml red wine, dry
- 200ml port wine, red
- 1l beef stock
- Spices: salt, black pepper, juniper, bay leaf
- 50ml rapeseed oil
Heat 50ml rapeseed oil in a roasting pan, season the buffalo cheeks with salt and pepper and fry until brown all over over medium to high heat for 2-3 minutes. Remove the buffalo cheeks from the roasting pan. Fry 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 fry briefly while stirring. Deglaze with red wine and port wine and bring to a boil. Fill with the stock so that the meat is completely covered. Add the bay leaf and juniper, bring to the boil briefly and bake in the preheated oven at 130°C for approx. Cook for 4-6 hours. Remove the laurel and juniper. Using a magic wand, puree the vegetables in the roast stock very finely until a creamy, smooth sauce is formed. Quarter the buffalo cheeks and place them back in the sauce. Bring to the boil briefly and season to taste as needed.
Gratin:
- 800g floury potatoes
- 400ml cream
- 100g Parmesan
- 1 clove of garlic, finely grated
- 1 sprig of rosemary, finely chopped
- Spices: salt, black pepper
Wash the potatoes, grate them finely and mix with the remaining ingredients. Then season generously with salt and pepper and place in a baking dish.
Bake in a preheated oven at 130°C for about 60 minutes; if necessary, bake briefly at high heat until golden brown. Allow to cool briefly and cut into smaller pieces. Then keep warm in the oven.
Vegetables:
- 500g green asparagus
- 1 piece of pepper, red
- 1 tbsp olive oil
- 1 tbsp butter
- Spices: salt, black pepper
Clean the asparagus and peppers and fry them briefly in a hot pan with the oil and butter.
Then season with salt and pepper.
Many thanks to event chef Eric Reeh for this great recipe! Here's his website: www.ericreeh.de
