Praise roast from the water buffalo

Delicious buffalo roast from the Dutch Oven with tender vegetables and fine spices. 

Ingredients: (for 4 - 5 people) 

• 1300g Buffalo roast (from the shoulder)
• 1 rod of celery perennials
• 1 carrot
• 2 cloves garlic
• 4 Shallots
• 50g Tomatoes
• 150ml red wine
• 1000ml Kalbsdog
• 20g apricots (fresh or dried)
• 1/2 Chili
• 3 tsp currants
• Any game spice or: 1 bay leaf 1/2 tsp peppercorns 1/2 tsp juniper berries 1/2 tsp rosemary salt u. Pepper
  
  

Preparation: (in a Dutch oven)

Season the meat with salt and brown it well on all sides in a pan with plenty of clarified butter. Remove from the pan and keep warm. Add the vegetables, garlic, and shallots and sauté everything thoroughly. Then add the tomatoes, deglaze with red wine, and reduce the liquid.
Pour in the veal stock.
Add 3 apricots, chili, bay leaves, peppercorns, juniper berries, currant jelly, and rosemary, and season with salt and pepper. Add the seared meat to the sauce and simmer for about 2.5 hours.

Remove the meat from the sauce and slice it. Strain the stock through a sieve, bring back to a boil, and serve.

Dumplings and red cabbage go well with this.

Many thanks to Mc.Ellisda for this successful feast! You can find the link to his YouTube channel with many exciting and delicious recipes HERE.