John Myers
Contents
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Ingredients
Meat and marinade:
- 600 g Tafelspitz or flat beef rump or bow
- 250 ml Dry red wine
- 250 ml Water
- 50 g Carrot
- 30 g Celery
- 1 size Onion
- 0,5 pole Leek
- 1 tbsp Dried thyme
- 1 Clove
- 2 Bay leaves
- 0,5 tbsp Peppercorns
- 0,5 tsp Allspice grains
- 0,5 tbsp Juniper berries
- 1,5 Star anise
- 0,5 pole Cinnamon
For searing and f.d. Sauce:
- 3 tbsp Cooking oil
- 1 tbsp Tomato paste
- 125 ml Beef stock
- Pepper salt
- 1 tbsp Beet syrup
- Some cornstarch
- Additional red wine as required
Parsley root mashed potatoes:
- 200 g Parsley root
- 250 g Potatoes
- Pepper salt
- 3 tbsp Butter
- 1 good shot Cream
- Parsley f.d. Decoration
Instructions
Meat and marinade:
- Lightly press all the spices in a mortar, do not crush them. Peel the carrot and celery and cut into large cubes. Peel the onion and cut into large pieces. Clean the leek, wash it thoroughly and also cut into large pieces. Bring everything to the boil with wine and water in a saucepan. Place the meat in a bowl and pour the hot vegetable stock over it. Let it cool, close the bowl well and put it in the fridge for 3 days.
Preparation of meat:
- Preheat the oven to 160 °. Lift the meat out of the marinade and dry well. Don't be alarmed, meat and vegetables are very dark due to the wine). Pour the vegetables through a sieve and collect the marinade. Have both ready. Fry the meat in a roaster (or larger saucepan) in the oil very hot and spicy on all sides. Take out again and store briefly. Sear the drained vegetables in the sautéing fat and stir in the tomato paste. Deglaze with the marinade and simmer for about 5 minutes. Then pour in the stock, season a little with salt and pepper, put the meat back in, close the roaster with a lid or aluminum foil and slide it into the oven from below on the 2 rails. The cooking time is approx. 90 minutes. After 75 minutes, lift the meat out of the stock, wrap it in aluminum foil and put it back in the oven for the rest of the time.
- Pour the vegetables through a sieve and collect the stock in a saucepan. "Rinse" the roaster with a good shot of red wine and also pour it through the sieve into the pot. Bring the sauce to a boil and stir in the syrup. If you still find it too little sauce, you can pour in more wine, let it simmer for another 2 - 3 minutes and then stir in the cornstarch - also mixed in red wine. Then it should simmer for 1 minute so that the starch can bind. Finally season again with salt and pepper.
Parsley and potato mash:
- Peel the parsley roots and potatoes and cut both into not too large cubes. First cook the parsley root cubes in well-salted water for about 5 minutes (take a little longer than the potatoes) and then add the potato cubes and cook everything together until soft. Pour off the water well, add the butter and mash everything with a pounder (not a hand mixer or hand mixer!) Until you have a soft mass with small pieces. Then use a whisk to stir in a good dash of cream by hand and season to taste with salt and pepper.
- Take the meat out of the oven, wrap it out of the foil and cut it into slices. Then it can be served with the sauce and the mash, garnished with a little coarsely chopped parsley and enjoyed ............ a guat'n ............
- The name Böfflamott comes from the French Boef à la mode and has been modified a little "fooled".
