Sauerbraten from the buffalo Semerrolle

A true feast of the finest buffalo roast, red wine creations, and delicious vegetables. What could be better for a special occasion?

 

INGREDIENTS

• 1,5kg Büffelbraten
• 1 carrot
• 1/2 Piece Celeriac
• 1 Pon Onion
• 600ml red wine
• 400 ml port, red
• 150ml red wine vinegar 
• 2 leaf laurel
• 2 cloves
• 5 Stk Chili Pepper
• 10 Pds of Peppercorns

PREPARATION 

Clean the vegetables, dice them roughly and bring to a boil with the remaining ingredients and
Let it cool down and marinate the bread roll for at least 4 days.

• 1 THE Tomatenmark
• 2 tablespoons brown sugar
• 2-3 tbsp sunflower oil

Remove the semolina roll from the stock, pat dry, salt and then place in a casserole dish
Heat the pan until very hot and fry the meat in sunflower oil. After 5 minutes, add the vegetables,
Add brown sugar and tomato paste and fry for about 4 minutes. Then add the
Deglaze the marinade and add the beef stock.

Now cover and simmer for about 2-3 hours at 130 degrees Celsius. Then let it cool overnight.

Remove the meat from the stock and portion it. Strain the stock through a sieve and reduce.
When the desired consistency is reached, add the sliced dates and season with
Season with salt and pepper.

• 2 layers of studding dough
• 200g sweet potato
• 4 tbsp red cabbage, cooked
• 1 Tl cornstarch

Grate the sweet potato coarsely and mix with the red cabbage, then season with salt and pepper
Season to taste and mix with the starch.

• 100g butter, melted

For the strudel, spread one layer of strudel dough with butter and place the second layer on top,
then cut into 4 equal pieces. Spread the filling on the bottom part of the dough,
Fold the sides together and roll together. Then coat with the remaining butter
and bake in the oven at 180 degrees for about 15-20 minutes until golden brown.

Garnish: fried mushrooms, pistachios, bacon and sous vide cooked mini carrots.

Heat the meat in the sauce over medium heat, together with the strudel on a plate
Arrange and finish with the remaining ingredients.

We thank Eric Reeh for the successful feast and wish you a lot of fun with the preparation and a good appetite!

Here you can go directly to his homepage: www.ericreeh.de