Summary

Ingredients

• 1 kg beef (rose, boiled beef, flat shoulder or mayor`s piece)
• salt and pepper
• some sugar
• Clarified butter
• Flour
• Wine, red
• cream

For the marinade:

• 1 cup vinegar (wine vinegar)
• 750 ml water
• 1 carrot (s), roughly chopped
• 1 piece (s) celeriac, roughly chopped
• 1 onion (s), finely sliced
• some lemon (s), untreated, a strip peel
• 2 carnation (s)
• 2 bay leaves
• 5 grains pepper, squeezed
• 5 grains allspice, pressed down
• some juniper berries, crushed

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Instructions

1. A Bavarian dish that recalls the time of the alliance between Bavaria and Napoleonic France in the early 19th century is the Bifflamott or Böfflamott.
2. Put all the ingredients for the marinade in a saucepan and bring to a boil. Let cool again, put in the meat and refrigerate for 2 - 5 days, turning occasionally.
3. Then remove the meat, bring the marinade to the boil again, insert the meat and cook gently over low heat for about 2 hours.
4. Take out the meat and keep it warm. Strain and collect the brew.
5. Roast the flour and a pinch of sugar in the clarified butter until dark brown, add the stock while stirring and cook to a creamy sauce, refine with red wine and cream and season with salt and pepper.
6. Cut the meat into beautiful slices and serve in the sauce.
7. Serve with potato dumplings or bread dumplings.