During our trip to Northern Greece, one of our stops was at Ano Porroia, Serron where we had lunch. In the middle of the village there is a big square and there you can find several restaurants.
The tavern we visited was called “OASIS”. We ordered wild boar and buffalo. Both dishes were delicious and Mrs. Archontoula Papadopoulou, the owner, was kind enough to give me the recipes, and with her permission I am posting one of them today. As Mrs. Papadopoulou told me she cooks both dishes in an outdoor oven after burning logs in it and cooks them for 5 to 6 hours, in an earthen casserole sealed with a lid. I do not have an earthen casserole with a lid but used Tupperware’s Ultra Plus Casserole.
Until then I had never eaten buffalo before and did not know what to expect but if I ate it without knowing I would think I was eating beef, so as I could not find buffalo meat in Athens, I made it with beef.
Stewed Buffalo or Beef
1 kilo of buffalo (I used round beef)
2 onions cut in big pieces
2 cloves of garlic, finely chopped
1 tablespoon mild mustard
1 wine glass of red dry wine
1 can of tomatoes concassé (500 grams)
5 – 6 black peppercorns
5 – 6 allspice berries
Freshly ground black pepper
6 bay leaves
1/2 cup olive oil
1 cup water
Wash and cut beef into big pieces and sauté on all sides. Add onions and garlic and sauté as well. Add wine, mustard, salt and all other spices. Finally add tomatoes and let it boil for a few minutes. Remove into a casserole and add water to cover the meat. Preheat oven at 180 degrees Centigrade and cook for 2 – 3 hours hours.
Serve, with rice, pasta or potatoes. (If you like you can add the potatoes together with the meat).
When making the makarounotes hilopites recently, I also cut some into small pieces and dried them and I served this dish with with hilopites and mixed vegetables.
Northern Greece, Part I: Athens, Porroia, Rodopolis, Serres
Northern Greece, Part II: Serres – Chalkidiki – Thessaloniki – Athens