Water buffalo ragout with red cabbage and chestnut dumplings

A homemade dish at a professional level from start to finish: the special ragout of the water buffalo is combined with classics and thus an absolute feast.

Ingredients for 4 persons:

Rotkohl

• 800g red cabbage
• 1 pcs onion, white
• 1 Pon Apple
• 200ml red wine
• Apple cider vinegar, as needed
• 600ml apple juice
• 2 tbsp lard
• Spices: salt, pepper, sugar, bay, cinnamon, clove, allspice

The day before: Cut red cabbage into fine strips and marinate with salt, sugar and apple cider vinegar.

Heat the lard in a saucepan and cook the onions and apple until translucent. Add the red cabbage and, after about 5 minutes, deglaze with red wine and apple juice. Place the cinnamon, bay leaves, cloves, and allspice into a spiced egg, add to the red cabbage, and cook over medium heat for about 1-2 hours. Finally, season to taste with salt, pepper, sugar, and vinegar. 

Ragout

• 1kg Wasserbüffel Ragout 
• 600g onions, white
• 200ml red wine 
• About 800-1000 ml beef broth 
• 1tbsp tomato paste  
• 1 carrot 
• Cornstarch  
• To taste: salt, black pepper, chili  

Heat a large casserole dish and brown the meat in about 2-3 rounds, then set aside. Peel the onions, slice them finely, and add them to the same pot along with the diced carrot. After about 10 minutes, add the tomato paste and continue roasting. When everything is nicely browned after about 4 minutes, deglaze with the beef broth and red wine, and return the meat to the pot. Now, to taste: Add the bay leaves, juniper berries, and allspice. Cover and simmer over low heat for about 1-1.5 hours. Finally, season with salt and pepper and thicken with a little cornstarch if desired.

Chestnut dumpling 

• 100g chestnut, cooked, finely chopped 
• 300g white bread, diced, slightly dried 
• 1-2 Egg 
• 1 onion, white 
• ca 50-100ml Milch 
• 1 THE Butter 

Briefly sauté the onions and chestnuts in a pan with butter. Then mix with the remaining ingredients and season to taste. Place on a large piece of cling film and form into a roll. Then wrap in aluminum foil and cook in a large pot at just below boiling point for about 30 minutes. Let cool, slice, and fry in a pan with butter.

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