Sauerbraten from the buffalo Semerrolle

A real feast of the best buffalo roast, red wine creations and delicious vegetables. What can be better for a special occasion?

SALTS

• 1.5 kgBuffalo Roast
• 1 piece. Carrot
• 1/2 Stk. Celeriac
• 1 Pon Onion
• 600ml Rotwein
• 400 ml port, red
• 150ml red wine vinegar
• 2 leaf laurel
• 2 Stk Nelke
• 5 Stk Piment
• 10 Pds of Peppercorns

PREPARATION

Clean the vegetables, roughly dice and bring to the boil together with the rest of the ingredients and
Let it get cold, marinate the roll in it for at least 4 days.

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

Take the semer roll out of the stock, dab dry, salt and then a stew pot
Heat strongly and fry the meat in the sunflower oil. After 5 minutes, the vegetables,
Add brown sugar and tomato paste and continue to fry about 4 minutes. Then with the
Deglaze the marinade and with the beef stock.

Now covered, stew for about 2-3 hours at 130 degrees. Then let cool overnight.

Remove the meat from the stock and portion it. Put the stock through a sieve and boil down
When the desired conostency has been reached, add the cut dates and bring them with you
Salt and pepper to taste.

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

Roughly rub the sweet potato and mix with the red cabbage, then with salt and pepper
Season to taste and mix with the starch.

• 100g butter, melted

For the strudel, coat one layer of strudel dough with butter and place the second layer on top,
After that, cut into 4 equal pieces. Spread the filling on the lower part of the dough, the
Beat pages together and roll together. Then 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.

Warm the meat in the sauce over medium heat, together with the strudel on plates
And complete with remaining components.

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

Click here directly to his homepage:www.ericreeh.de