Böfflamott

Ingredients for 4 servings:

• 1 kg beef (rose, boiled beef, flat shoulder or mayor’s cut)
• salt and pepper
• some sugar
• Clarified butter
• Flour
• red wine
• cream
• 1 cup wine vinegar
• 750 ml water
• 1 carrot(s), roughly chopped
• 1 piece(s) celeriac, roughly chopped
• 1 onion(s), finely sliced
• some lemon peel, untreated, a strip
• 2 carnations
• 2 bay leaves
• 5 peppercorns, crushed
• 5 allspice berries, crushed
• some juniper berries, pressed

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Boeuf à la Mode, a traditional Bavarian dish

A Bavarian dish reminiscent of the time of Bavaria’s alliance with Napoleonic France in the early 19th century is “Bifflamott” or “Böfflamott.” Combine all the ingredients for the marinade in a pot and bring to a boil. Let it cool, then add the meat and refrigerate for 2-5 days, turning occasionally. Then remove the meat, bring the marinade back to a boil, add the meat, and simmer gently over low heat for about 2 hours until tender. Remove the meat and keep warm. Strain and reserve the liquid. Toast flour and a pinch of sugar in clarified butter until dark brown, stir in the liquid, and cook until a creamy sauce forms. Add red wine and cream, and season to taste with salt and pepper. Cut the meat into neat slices and serve in the sauce. Serve with potato or bread dumplings. Unlike Sauerbraten, Böfflamott is gently simmered, not braised.