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

Succulent buffalo tail combined with mushrooms and creamy burrata. Combined with tangy lemon and intense juniper cream, the dish becomes a unique feast. 

For 4 people: 

Buffalo tail and sauce:

• 2kg Buffalo 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 beef stock 
• Spices: salt, black pepper, juniper, laurel 
• 50ml rapeseed oil
• 500g Pappardelle
• 200ml cream
• Butter

Heat 50ml of rapeseed oil in a roasting pan. Season the buffalo tail with salt and pepper and fry over medium to high heat for 2-3 minutes until browned all over. Then remove the buffalo tail from the roasting pan. Add the carrots and celery and fry over high heat for 3-4 minutes. Add the onions and leeks and fry for another 3-4 minutes. Add the tomato paste and stir. Deglaze with red wine and port wine and reduce until reduced. Add the beef stock, add the meat, bay leaves, and juniper berries, bring to a boil briefly, and cook covered in a preheated oven at 130°C for approximately 4-6 hours. Remove the meat from the stock, let it cool slightly, and remove any bones and cartilage. Then let it cool and cut into bite-sized pieces. 

Remove the bay leaves and juniper berries. Using a hand blender, purée the vegetables in the roasting juices until very finely blended, then add the cream. Bring to a boil briefly, then add the meat and season to taste.

Cook the pasta in salted water until "al dente," drain, and return it to the pot. Toss 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 pieces Burrata

Briefly fry the mushrooms in a large pan, then add the butter, onions, parsley, and spring onions. Season to taste with salt, pepper, and a little lemon zest and juice. 

Serve the pasta on plates with the ragu and mushrooms, then top with the halved burrata and some cress. Enjoy!

Many thanks to event chef Eric Reeh for this great recipe! Check out his website here: www.ericreeh.de