Böfflamott – Boeuf À La Mode

Summary

Ingredients

• 2 kg beef, (flat shoulder, shovel bow)
• Rapeseed oil
• 2 ½ tablespoon powdered sugar
• 2 tablespoon tomato paste
• 2 cl cognac
• 0.5 liter ½ red wine, good quality
• 200 g celeriac, diced
• 1 carrot (s), sliced
• 2 medium onion (s), roughly diced
• 0.5 liter ½ poultry stock, or light poultry stock
• 1 tablespoon juniper berries
• 1 tablespoon allspice, whole
• 1 tablespoon peppercorns, black
• 2 bay leaves
• 1 stick cinnamon
• 1 orange (s), (untreated)
• 1 lemon (s), (untreated)
• 50 ml red wine vinegar
• 1 tablespoon butter, cold
• food starch
• 1 carrot (s), orange, blanched
• 1 carrot (s), yellow, blanched
• 2 stalks celery, strings removed, blanched
• 0.5 ½ bunch parsley, smooth, roughly chopped
• salt
• pepper
• Cayenne pepper

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Instructions

1. Preheat the oven to 150 ° C top / bottom heat.
2. Put a small dash of rapeseed oil in the casserole, let it get hot and then sear the beef in one piece and let it take a little color all around. Take the meat out of the pot and reduce the heat (to about half).
3. Use a sieve to dust 1 1/2 tablespoons of powdered sugar into the hot pot and let it caramelize slightly. Add the tomato paste and roast. The roasted substances from the tomato paste should settle on the bottom of the pot, but be careful not to turn them black.
4. Then deglaze with the cognac and bring to the boil briefly. Then pour in the wine immediately and reduce to 1/3 over a low flame (it should only simmer).
5. In the meantime, in a separate pan with a little (!!) rapeseed oil, lightly sweat the sauce vegetables consisting of coarsely diced celery, carrots and onions over low heat.
6. Now add the vegetables to the sauce reduction and place the meat on it, pour the poultry stock on top and then place in the oven to braise for about 3 hours with the lid closed. The whole thing must not boil in the pot, just simmer!
7. Then take the meat out of the pot and put it to one side, wrapped in aluminum foil to rest.
8. Now add the juniper berries, allspice grains, the cinnamon stick and the peppercorns to the sauce. With the exception of the cinnamon stick and the bay leaf, of course, you can put all of them in a tea egg. The whole thing is now rounded off with three strips of orange peel and four strips of lemon peel. Can be cut from the fruit very well with a vegetable peeler. Be careful, there mustn`t be so much of the white under the bowl. Now let the sauce with the spices steep a little.
9. In the meantime, the vinegar mixture is made in a pan. To do this, use the sieve to dust the remaining tablespoon of powdered sugar into the pan, let it caramelize and then quench with the red wine vinegar. When the vinegar has simmered a little (approx. 1 minute), add a ladle of the sauce over and over until the sauce has the right degree of acidity. Now the cold butter is added and, if necessary, bound a little with cornstarch. Careful, because the sauce shouldn`t be too thick.
10. There are also pre-blanched vegetables (carrots, celery, yellow carrots) which are briefly tossed in butter and a little vegetable stock and refined with the smooth, coarsely chopped parsley. Season the vegetables with salt, pepper and a pinch of cayenne pepper.
11. You cut off the cut from the meat (because it is for the cook anyway) and then three not too thick slices (approx. 5mm thick) per serving are fanned out in the middle of the plate, then poured over with four tablespoons of sauce and then again the vegetables placed.
12. Potato gratin, for example, is suitable as a side dish.

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