The Foreign Residents in the TRNC – TFR
Bavarian Recipes –
“Bofflamot” (Bavarian Roastbeef)
by Ralph Kratzer
The Bofflamott evolved from the French “boeuf a la mode”….
Sometime in the early 19th Century Bavaria, which was at that time a Principality and was not in a good relationship with Austria and Prussia, got acquainted with a Frenchman, a certain one, known as the very famous Napoleon Bonaparte! This relationship did not only allow Bavaria to become a Kingdom in those days but also influenced the Bavarian language and especially the kitchen up till now!
One of the recipes influenced by the French is the Bofflamot…..
The good thing with Bofflamot is that you can prepare this dish easily. So, if you have guests, you can leave it to itself!
Just put in the oven and serve.
So you can entertain your guests or concentrate on a nice appetizer or dessert.
- 750 grams of beef (shoulder)
- rasher of bacon
- ½ litre of red wine (Burgundy or similar)
- 1 onion
- 1 bunch greens
- 1 clove of garlic
- 1 spice dose (3 peppercorns, 1-2 cloves, 1-2 bay leaves)
- 4 to 6 juniper berries
- 1 teaspoon salt
- butter or vegetable oil
- 1 tablespoon tomato paste
- veal bones
- vegetables (leek, celery, carrots)
First the onion, the bunch of greens, the garlic clove, the spice dose, the juniper berries and salt are boiled in the wine and then cooled (this gives the stain / pickle).
The beef is inserted in the stain for 2 to 6 days and left in a cool place.
Take the meat out of the pickle, dry it and sear in hot butter or vegetable oil (depends on your taste).
Add the tomato paste, pour in 2/3 of the stain. Add some veal bones. Simmer in a covered pot 2 to 3 hours, pour in between the rest of the pickle.
After 1½ hours add the prepared vegetables and the shallots and continue cooking. If you like bind the sauce with a little bit of flour.
Cut the meat into slices, place it in the sauce, let it stand briefly and serve it together with the sauce.
Categories: Chef's Choice