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Roasted buffalo meat with rosemary and red wine
Tender roasted buffalo meat with red wine sauce

Roasted Buffalo Meat

Author: Flavelo
Recipes Main Courses
Buffalo meat is a true curiosity: darker, leaner, and sweeter than beef, full of iron and minerals. Since it's low in fat, it tends to dry out, so the best technique is braising. Red wine and rosemary deepen the meat's character, whilst slow cooking ensures fibres soften without the meat losing its juiciness.
🕒 Prep Time 20 mins
🍳 Cook Time 3 hrs
⌛ Total Time 3 hrs 20 mins
🍽️ Servings 6 servings
🔥 Calories 480 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Cast iron pot with lid: For heat retention and keeping steam in.
  • Tongs: For turning.

Allergen Information

⚠️ Sulphur dioxide (wine)
⚠️ Celery (potentially in stock)

Instructions

1 ✓

Preheat oven to 160°C. Pat meat dry, then rub thoroughly with salt and pepper.

Tip: Wet meat steams instead of browning. A dry surface is key to the Maillard reaction.
2 ✓

Heat oil in a heavy-bottomed pot until smoking, and sear meat on all sides until it has a dark brown crust.

Tip: Don't move meat until it releases from the pot bottom itself. The crust locks in flavour (physically doesn't lock in moisture, but adds huge taste).
3 ✓

Remove meat. In the remaining fat, fry sliced onion and crushed garlic slightly.

Tip: Onion picks up meat fond from pot bottom.
4 ✓

Return meat, add rosemary, and pour in wine and stock. Liquid should come halfway up meat.

Tip: Wine acidity helps break down connective tissue, making meat tenderer.
5 ✓

Cover tightly and place in oven for 2.5-3 hours. Turn meat halfway through.

Tip: Steaming at low temperature is gentle on fibres.
6 ✓

If meat is tender (easily separated with fork), remove and rest 15 minutes before slicing.

Tip: Without resting, hot juices run out upon cutting, leaving meat dry.

Recipe FAQ

Can I substitute with beef?
Yes, but buffalo has a more unique taste. Beef might require shorter cooking time.

Ingredients

  • 1.5 kg Buffalo meat (leg, shoulder, or neck)
  • 4 cloves Garlic
  • 5 sprigs Fresh rosemary
  • 3 tbsp Olive oil
  • 1 tsp Salt
  • 1 tsp Black pepper
  • 2 whole Onions
  • 250 ml Dry red wine
  • 500 ml Vegetable stock