Böfflamott – ‘Boeuf a La Mode’ in Bavarian Style

Peel the onion, rinse the greens and chop the whole thing. Place the washed ox meat in a large enough bowl. Add onion and greens to the meat. Bring vinegar, red wine and water to a boil, add the spices and let it boil. Pour over cooled meat and refrigerate covered with plastic wrap for 3-4 days.

Remove the meat from the marinade and pat dry. Heat the clarified butter in a casserole, sear the meat all around.

Add the vegetables and the washed pieces of calf’s foot and braise. Pour half of the marinade over the meat. Cover and braise at low temperature for about 2-3 hours, repeatedly pouring the remaining marinade.

Remove the meat and let it rest, wrapped in aluminum foil. Remove the bay spice and the bones. Later, blend the meat stock with the vegetables using a hand blender.

Pass through a sieve and cook the sauce at a high temperature until it is still creamy. Cut the meat into slices and serve with e.g. boiled bread dumplings or potato dumplings.

Tips:

Böflamott is a culinary leftover from the French occupation of Bavaria. Since this juicy braised meat tasted so good to the Bavarians, they not only adopted the recipe, but also translated the name of the delicious dish “Boef a la mode” into Bavarian.

Be sure to prefer well-hung, marbled ox meat for this braised dish.

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