Buffalo meat with peppers

Cut the Greek buffalo meat from Kerkini - Bora into medium pieces, season with salt and pepper and flour it well.

In a saucepan, pour the olive oil and sauté the meat on all sides over medium heat. Once the meat is ready, remove it from the saucepan and add the onion and garlic, very finely chopped, to sauté well.

Add the meat and tomato paste again and with a wooden spoon "scrape" the bottom of the pot and mix well.

Add the thyme, oregano, smoked paprika (or paprika if you want it spicy), salt, pepper and turn up the heat.

Immediately deglaze with the ouzo and stir constantly. Lower the heat and add the concasse and after 5 minutes the star anise, sugar and vegetable stock.

Simmer the meat for about an hour and a half over low heat with the lid closed.

Place the peppers on a sheet of parchment paper in a shallow baking pan in large pieces and grill them in a well-preheated oven for about 15 minutes, turning them halfway through.

Add the roasted peppers to the sauce with the meat and cook for another 40 minutes over low heat, until our sauce thickens well and the Kerkini buffalo meat becomes soft.

Finally, we let our food rest for about 15 minutes on a closed stovetop and serve ideally with rice or French fries...

It will give the food a unique flavor if you add some grated feta cheese to the sauce before serving...