Buffalo tail with tagliatelle, burrata, mixed mushrooms, lemon and juniper cream

Juicy buffalo tail combined with mushrooms and creamy burrata. In combination with sour lemon and intense juniper cream, the dish becomes a unique feast.

For 4 people:

Buffalo tail and sauce:

• 2kgBuffalo tail(1kg as main course, 1kg as starter)
• 300g mixed root vegetables (carrots, celery, onion, leeks)
• Washed and roughly cut
• 1 The Tomatenmark
• 200ml red wine, dry
• 200ml port, red
• 1 Liter Rinderfond
• Spices: salt, black pepper, juniper, laurel
• 50ml rapeseed oil
• 500g Pappardelle
• 200ml cream
• Butter

Heat 50ml of rapeseed oil in a roaster. Season the buffalo tail with salt and pepper and brown all the way over medium-high heat for 2-3 minutes. Then take the buffalo tail out of the roaster. In it, 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 and boil down strongly. Fill up 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, cool slightly and loosen it from the bones and cartilage. Then let cool and cut into bite-sized pieces.

Remove the bay leaves and juniper. Puree the vegetables very finely in the roast stock with a magic wand until a creamy smooth sauce is created and add the cream. Bring to the boil briefly, add the meat and season to taste as needed.

Cook the pasta in salted water "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, roughly chopped
• 1 onion, finely chopped
• 2 sticks of leek onion
• 2 piecesBurrata

Sauté the mushrooms briefly 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

Serve the pasta on plates with the ragout and mushrooms and then finish with the halved burrata and some cress. Enjoy your meal!

Thank you event chef Eric Reeh for this great recipe! Click here for his website: www.ericreeh.de