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Bavarian Böfflamott | Tender Braised Beef Roast
(0)
200 min
Masterpiece
Knuspr-Küche
Ein historischer Festtagsbraten aus der bayerischen Wirtshausküche: Zarter Rinderbraten, traditionell in Rotwein, feinem Essig und Gewürzen gebeizt und mit Räucherspeck langsam geschmort. Vollendet mit einer samtigen Schmand-Rotweinsoße. Ein bayerischer Hochgenuss!
Preparation method
Marinating & Preparation
Pat the beef dry. Peel and roughly dice the onions, carrots, and celery. Crush the garlic cloves.
For the traditional marinade, combine 500 ml dry red wine with 50 ml red wine vinegar in a large bowl or freezer bag. Place the beef inside, add half of the vegetables along with 6 pcs juniper berries (lightly crushed), 3 pcs whole cloves, and 2 pcs bay leaves. Cover and leave the meat to marinate in the refrigerator for at least 12 to 24 hours, turning occasionally.
Lift the beef out of the marinade and pat thoroughly dry with paper towels. Pour the marinade through a fine sieve, reserving the liquid for the braising broth. Set the marinated vegetables aside. Rub the meat all over with 2 tsp fine table salt and 1 tsp ground black pepper.
Chef's tip
Traditionally, the meat is larded with bacon before marinating. It turns out just as juicy and much faster if the bacon is rendered in the roasting pan and the meat is seared in the bacon fat.
Like most Bavarian holiday roasts, Böfflamott tastes almost better reheated on the second day, as the delicate acidity of the wine vinegar and the aromas of the spices meld together even more harmoniously.
30 min
Under an hour
