Böfflamott (Bavarian Marinated Beef Pot Roast)

Name: Böfflamott (Bavarian Marinated Beef Pot Roast)
Prep time: 40 min
Cook time: 170 min
Total time: 210 min
Yield: 6 servings
Ingredients: 1.5 kg Beef roasting joint (shoulder or top rump); 100 g fatty bacon (in strips, for larding); 2 piece Onions; 2 piece Carrots; 150 g Celeriac; 2 piece Bay leaves; 6 piece Juniper berries; 6 piece Peppercorns; 3 piece Cloves; 500 ml Red wine; 100 ml Red wine vinegar; 2 tsp Salt; Pepper to taste; 2 tbsp Clarified butter; 1 tbsp Tomato purée; 400 ml Beef stock; 1 tbsp Cornflour; 1 pinch Sugar

A German classic from Bavaria: Munich's Böfflamott is a braised joint of beef that marinates for two days in red wine and vinegar, turning tender and full of flavour in the process. Larded with bacon, it then braises in the oven until it can be pulled apart with a fork. The dark sauce made from the root vegetables is passed through a sieve and thickened until silky.

⏱

Cook time

210 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

620 kcal

Calories

52 g

Protein

40 g

Fat

7 g

Carbs

Ingredients

For 6 servings

Estimated cost~€28.80 · ~€4.80/serving

Kitchen Tools

🌡️

Fleischthermometer

ab €22 · Amazon

→🫕

Cocotte / Bräter

ab €157 · Amazon

→

* Affiliate links

Instructions

1
Lard the beef joint lengthways with the strips of bacon, using a larding needle or a narrow knife.
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
Cover the bowl and marinate the joint in the fridge for two days, turning it once a day.
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
Heat the clarified butter in a roasting pot and brown the joint well all over, then take it out.
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
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
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
Cut the Böfflamott into slices across the grain and arrange it with the sauce on a warmed platter.