Marinated braised beef – Böfflamott

Ingredients for 4 servings:

• 1 kg beef shoulder
• n. B. Salt
• 100 g vegetable onions
• 4 cloves
• 80 g carrot(s)
• 50 g celeriac
• 80 g leek
• 1 liter of water
• 120 g red wine vinegar
• 250 g red wine, full-bodied
• 4 small bay leaves
• 8 juniper berries
• 2 allspice berries
• 6 peppercorns, black
• 30 g unsalted butter
• 1 sauce gingerbread
• 1 tsp sugar
• 10 g wheat flour type 405
• n. B. Salt and pepper, black, freshly ground
• 100 ml cream

Instructions

Working time approx. 25 minutes; Rest period approx. 8 days; Cooking/baking time approx. 2 hours; Total time approx. 8 days 2 hours 25 minutes

In the picture served Swabian style with pretzel dumplings and creamed cabbage.

Wash the meat under cold running water, pat dry, and place in a suitably sized bowl or glass roasting dish with a lid. For the marinade, cut off both ends of the onion, peel it, and stud the halves with cloves. Trim, wash, and roughly chop the carrot, celery, and leek. Bring the water, vinegar, and red wine to a boil in a saucepan along with the bay leaves, crushed juniper berries, allspice, and peppercorns. Add the onions and prepared vegetables and bring to a boil. Remove from the heat and let cool. Pour the cooled marinade over the meat. Marinate in the refrigerator for at least 1 week, turning twice daily. Remove the meat from the marinade. Place the marinade in a 4-liter saucepan (with a lid) and bring to a boil. Add salt to the broth if desired, reduce the heat, and simmer the meat for 2 hours, turning frequently. When the meat is tender, remove it from the broth. Strain the stock through a fine sieve and reserve. Gently press the vegetables with a fresh tea towel. Discard the pressed liquid, bring the collected stock with the marinade to 500g and use it for the sauce. Discard the remaining marinade. For the sauce, melt the butter in a pan, sprinkle in the crumbled gingerbread and sugar. Sprinkle the mixture with flour, stirring constantly, and stir until smooth. Deglaze with the reserved marinade and simmer gently for 10 minutes. Season with salt and pepper and stir in the cream. Slice the meat and heat briefly in the sauce. Place two slices on each serving plate with a little of the sauce. Add side dishes of your choice and serve warm. Serve the remaining sauce in a sauce jug. Note: This originally French recipe became popular in southern Germany during the occupation by Napoleon’s troops. In Bavaria, it is often served with potato dumplings and broccoli. In Baden, it’s served with bread or bacon dumplings. Contrary to what the name suggests, this recipe has gone completely out of fashion.