Böfflamott is a popular Bavarian main course dish with origins in 1810, and which was brought to Germany from the French army, lead by Napoleon at those times. It was initially called “Boeuf a la mode” and the Bayerns changed it into “Böfflamott”. The main ingredients used to cook it are: beef (shoulder or shank), flour, oil, onion, salt, pepper, vinegar, cloves, lemon peel, carrot, bay leaf and peppercorns.
The marinade is prepared by combining all ingredients, except for the meat; then brought to boil, left to cool and poured over the meat, which is left for some days to soak the aromas and tastes of the vinaigrette. After that, the meat is boiled in that mixture and served with a sauce made from flour, oil, chopped onions and carrot. The dish has a good presentation at table, being complimented with potato or bread dumplings and seasoned with salt, sugar and lemon juice.
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Böfflamott mit Bayrisch Kraut, www.marions-kochbuch.de
Böfflamott -Geschichte, www.klassikerkochen.de