Zubereitung

1. 1

   Lard the beef joint lengthways with the strips of bacon, using a larding needle or a narrow knife.

2. 2

   Peel the onions, the carrots and the celeriac and cut them into rough dice. Put the meat into a bowl with the vegetables, the bay leaves, the juniper berries, the peppercorns and the cloves and pour the red wine and the red wine vinegar over it.

3. 3

   Cover the bowl and marinate the joint in the fridge for two days, turning it once a day.

4. 4

   Take out the meat, pat it thoroughly dry and season it with salt and pepper. Pour the marinade through a sieve, catching the liquid and the vegetables separately, and keep the spices as well.

5. 5

   Heat the clarified butter in a roasting pot and brown the joint well all over, then take it out.

6. 6

   Fry the drained vegetables in the frying fat, add the tomato purée and fry it briefly with them. Deglaze with the marinade and the beef stock, add the spices and bring to the boil once; preheat the oven to 180 °C conventional heat.

7. 7

   Put the joint back into the pot, put on the lid and braise it on the lowest shelf until the meat is tender and can be pulled apart with a fork.

8. 8

   Take out the joint and leave it to rest, covered. Press the sauce through a sieve into a pan, bring it to the boil, stir in the cornflour blended with a little cold water and season with salt, pepper and the sugar.

9. 9

   Cut the Böfflamott into slices across the grain and arrange it with the sauce on a warmed platter.