John Myers
Contents
show
Böfflamott with Beans Wrapped in Bacon and Marjoram Potatoes
The perfect Böfflamott with Beans Wrapped in Bacon and Marjoram Potatoes recipe with a picture and simple step-by-step instructions.
For the Böfflamott:
- 2 Pc. Big onions
- 100 g Celery root
- 1 Pc. Carrot
- 1 tbsp Oil
- 2 kg Beef shoulder
- 1,5 l Chicken broth
- 1,5 tbsp Powdered sugar
- 2 tbsp Tomato paste
- 6 tbsp Brandy
- 400 ml Red wine
- 1 Pc. Cinnamon bark
- 2 Pc. Bay leaves
- 1 tsp Black peppercorns
- 1 tsp Allspice grains
- 6 Pc. Juniper berries
- 1 Pc. Garlic cloves
- 2 disc Ginger
- 2 Pc. Dark chocolate
- 2 tbsp Balsamic vinegar
- Chilli flakes
- Salt
For the vegetables:
- 600 g Waxy potatoes
- 400 g Green Beans
- 10 Pc. Carrots
- 1,5 tsp Honey
- 5 disc Streaky bacon
- Salt
- 1 tbsp Caraway seed
- 2 Pc. Bay leaves
- 15 Pc. Mini carrots
- 1 Pc. Clove of garlic
- 1 disc Ginger
- 1 Pc. Vanilla pod scraped out
- 2 tbsp Brown butter
- Pepper from the grinder
- Dried marjoram
- For the Böfflamott, peel the onions, clean and peel the Sellereie and the carrot. Cut everything into ½ to 1 cm cubes.
- Heat the oil in a pan and fry the beef shoulder in it over medium heat, remove. Deglaze the roast with a little broth and remove the pan from the heat. Dust the icing sugar in a large saucepan and caramelize lightly. Stir in the tomato paste and fry briefly. Deglaze with the brandy and 100 ml of wine and let it boil down until creamy. Add the rest of the wine twice and reduce each time until creamy.
- Add the vegetables and cook briefly. Place the beef shoulder on top, add the loosened roast and enough stock to cover the meat. Cover the meat and simmer over a mild heat for about 5 hours, turning occasionally. After 3 hours add the cinnamon bark, bay leaves, pepper and allspice grains, juniper berries, garlic, ginger and the chocolate. At the end, season the sauce with vinegar, chilli flakes and salt.
- In the meantime, wash the potatoes for the vegetables and cook them in salted water with 1 teaspoon of caraway seeds and the bay leaf until soft. Peel the carrots carefully. Boil the beans for 8-10 minutes and wrap them in bacon, toss the bean packets in butter. Blanch the carrots in salted water, drain and toss in a pan with honey. Add the garlic, ginger, vanilla pod and 1 tablespoon of brown butter and season with salt and pepper.
- Drain the potatoes, let them evaporate briefly and cut in half. Heat the remaining brown butter in a pan and fry the potato halves in it over medium heat. Season with the remaining caraway seeds, a pinch of marjoram, salt and pepper.
- Remove the meat from the braised sauce and pour the sauce through a sieve. Cut the Böfflamott into slices and serve with the vegetables, potatoes and the sauce on preheated plates.
Facebook Comments