Braised buffalo cheeks with potato gratin and vegetables

Geschmorte Büffelbäckchen mit Kartoffelgratin und Gemüse Leckere Büffelbäckchen mit frischen Kartoffelgratin und knackigem Gemüse. Ein ganz besonderes Gericht mit Klassikern kombiniert. Zutaten für 4 Personen: Bäckchen: 1kg Büffelbäckchen, küchenfertig 30

Delicious buffalo cheeks with fresh potato gratin and crunchy vegetables. A very special dish combined with classics .

Ingredients for 4 persons:


  • 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.


  • 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.


  • 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:

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