Kerkini buffalo meat
About the recipe
We made a favorite recipe with Greek buffalo meat from Kerkini and fresh celery, lemonade. The buffalo meat was slow-cooked with vegetables and herbs and gave us a unique dish. Of course ... Boras!!!
Materials:
1 kilo of Boras buffalo meat – shoulder or scallop
1/2 cup olive oil
1 large onion
2 carrots, diced
1 clove of garlic
5 celery stalks
fresh coriander
1 tbsp honey mustard
1 glass of white wine
2 cups vegetable broth
Juice of 1 lemon (you can add more if you want)
1 star anise
1 tsp sugar
1 tsp. sweet paprika
thyme
salt, pepper
Execution:
Cut the Greek buffalo meat from Kerkini-Boras into medium pieces, season with salt and pepper and flour it well. Pour the olive oil into a saucepan and sauté the meat on all sides over medium heat.
Once the meat is ready, remove it from the pot and add the onion and garlic, very finely chopped, to sauté well. Then add the diced carrots, the celery in strips, and the fresh coriander to our pot and sauté well.
In a bowl, mix the mustard with the wine and half the lemon juice. Add the meat again and with a wooden spoon, “scrape” the bottom of the pot and mix well.
Deglaze with the mixture of wine, mustard and lemon juice, add salt, pepper, sugar, thyme, sweet paprika and star anise.
Cook over high heat for 2 minutes, stirring constantly, until the alcohol from the wine evaporates. Add the vegetable broth and simmer for about 1 hour until the buffalo meat is cooked and the vegetables absorb their juices.
Just before turning off the heat, remove the star anise, add the remaining lemon juice and mix well.
Serve with a little freshly chopped cilantro.
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