Delicious buffalo roast from the Dutch oven with tender vegetables and fine spices.
Ingredients: (for 4 - 5 people)
- 1300g buffalo roast (from the shoulder)
- 1 stick of perennial celery
- 1 carrot
- 2 cloves garlic
- 4 shallots
- 50g tomatoes
- 150ml red wine
- 1000ml veal stock
- 20g apricots (fresh or dried)
- 1/2 chili
- 3 tsp currants
- any wild spice or: 1 bay leaf 1/2 teaspoon peppercorns 1/2 teaspoon juniper berries 1/2 teaspoon rosemary salt and pepper
Preparation: (in the Dutch oven)
Season the meat with salt and fry well on all sides in the pot in plenty of clarified butter, remove and keep warm. Add vegetables, garlic and shallots and fry everything well. Then add tomatoes, deglaze with red wine and allow to reduce.
Pour in veal stock.
3 Add the apricots, chili, bay leaf, peppercorns, juniper berries, currant jelly and rosemary and season with salt and pepper. Add the browned meat to the sauce and let it simmer for about 2.5 hours.
Remove the meat from the sauce and cut into slices. Strain the broth through a sieve, bring to the boil again, and you're done.
Dumplings and red cabbage go well with this.
Many thanks to Mc.Ellisda for this successful feast! You can find the link to his YouTube channel with many exciting and delicious recipes HERE .
