Böfflamott (Bavarian Marinated Beef Pot Roast)

Description

A Bavarian pot roast whose name comes from the French bœuf à la mode: beef larded with bacon, marinated in red wine and braised until meltingly tender in a dark, spiced sauce.

1. 1

   For the marinade, roughly dice the onions, carrots and celery. Put them in a pot with red wine, red wine vinegar, bay, juniper berries, cloves and peppercorns, bring to the boil once, then let cool.

   ⏱️ approx. 15 min
2. 2

   Lard the beef with the bacon strips, place it in the cold marinade and marinate, covered, in the fridge for 2–3 days, turning it daily.

   ⏱️ approx. 10 min

   💡 Tip: The longer the meat marinates, the more tender and aromatic the roast becomes.

3. 3

   Remove the meat from the marinade and pat dry; strain the marinade, keeping the vegetables and liquid separate. Season the meat with salt.

   ⏱️ approx. 10 min
4. 4

   Heat the vegetable oil in a roasting pot and sear the meat well all over. Remove it, roast the drained vegetables in the fat, add the tomato paste and roast briefly.

   ⏱️ approx. 15 min
5. 5

   Deglaze with the marinade liquid, return the meat and braise, covered, over low heat for about 2.5 hours until very tender.

   ⏱️ approx. 150 min
6. 6

   Take out the meat and keep it warm. Pass the sauce through a sieve, dissolve the gingerbread in it and reduce until velvety; season to taste.

   ⏱️ approx. 10 min

   💡 Tip: The gingerbread thickens the sauce and adds a fine, typically sweet-spicy note.

7. 7

   Slice the roast and serve with the sauce. Potato or bread dumplings and red cabbage go well with it.