richard-in-cincy
Well-known member
This was dinner on Sunday and we're still feasting on the remains, although I made more fresh plain spätzle tonight.
Böfflamott was introduced into Bavaria by the French during the Napoleonic Alliance and the Bavarians adapted it and made it their own. Böfflamott was King Ludwig II's favorite meal (the castle builder).
Recipes from "Die Neue Bayrische Küche" (The New Bavarian Kitchen) by Florian Lechner
Böfflamott
For the marinade*:
1 tablespoon powdered sugar
1 bottle of dry red wine
1 cup Port
3.5 to 4 lb. flat beef shoulder roast
For the roast:
1 celeriac (celery root)
4 medium onions
4 carrots
2 tablespoons sunflower oil
1 tablespoon tomato paste
2 tablespoons Cognac
1 pint chicken broth
1 teaspoon black peppercorns
1/2 tsp allspice
1 mace blade, or 1/2 tsp. mace
1 branch each of fresh thyme and marjoram, or 1 tsp. of each dried
1 tsp. coriander seeds
1 cinnamon stick (small or half stick)
2 star anise nibs
1 bay leaf
5 smashed juniper berries
2 slices of ginger
1 strip untreated orange peel
1 strip lemon peel
5 cloves of garlic
2 tbls confectioners’ sugar
1/4 cup red wine vinegar
1.5 oz. cold butter
salt
1 pinch of sugar
1 pinch of cayenne pepper
For marinade:
On Thursday, caramelize the powdered sugar in a saucepan over low heat until light brown, deglaze with red wine, bring to a boil, remove from heat, add the port, and allow to cool. When cool, submerge the beef roast in the marinade, cover, place in the fridge for 3 days, turning every day.
For roast:
On Sunday, peel and coarsely chop the vegetables. Remove beef shoulder from the marinade and dry with paper towels. Meanwhile, simmer the marinade and reduce to a third, skimming the foam as needed.
Brown the roast on all sides in the oil over medium heat. Remove from the pot. Add tomato paste and sauté briefly. Pour in the cognac, reduced marinade, and chicken broth. Return the roast and add the vegetables. Cover, bring to a simmer, and simmer very slowly, just below the boiling point for 3 hours on the stove –or— Cover, place in 200F oven, and slow roast for 6-8 hours until tender (best method).
Remove lid and add peppercorns, allspice, coriander, mace, cinnamon, star anise, bay leaf, juniper berries, ginger, thyme, marjoram, orange and lemon peel, and garlic, cover and simmer for a further 30 minutes.
Remove roast from the liquid, place on cutting board and tent with foil to keep warm. Pour the cooking liquid through a sieve, pressing on the vegetables lightly to extract their juice, return liquid to pot and bring to a simmer again.
In a pan on medium heat, caramelize the confectioners’ sugar. Deglaze with vinegar and let thicken until syrupy. Remove from the heat and whisk in the cold butter. Whisk the caramelized syrup, with salt, sugar, and cayenne to taste, into the simmering sauce.
Alternatively, if you prefer a thicker gravy, you may thicken the sauce with a buerre manié or a slurry of potato or corn starch.
Slice the Böfflamott and arrange the slices down the center of a platter. Pour a strip of sauce down the center and pass the rest.
Serve with potato dumplings (Erdapfelknödeln) or spätzle arranged around the roast, and red cabbage.
* Variation: If you would like a stronger spiced pot roast, add the herbs, spices, garlic, peels, and ginger, etc. to the marinade.
Allgäuer Käsespätzle
100 g flour
100 g farina (cream of wheat cereal)
2 eggs
100 ml whole milk
Salt
Mace to taste (I'm rather heavy handed with it)
70 g butter
100 g Allgäuer Bergkäse--Allgovian Alps Cheese (sub: aged Gruyère), grated
50 g Allgäuer Emmentaler (sub: high quality Swiss-type cheese), grated
200 gr onions
1 clove of garlic,
Fresh ground pepper
Slice the onions into rings, melt 30 g of the butter in a skillet, fry the onions, stirring, over very low heat until browned. Stir in the finely minced garlic 5 minutes before onions are done.
Combine both flours with eggs, milk, salt, and a dash of mace to quickly create the noodle dough (don’t overwork).
Bring a large pot of salted water to a boil, grate the dough/batter with a spätzle maker into the simmering water. Cook for 2-3 minutes.
No spätzle maker? Put dough on board and using a knife, quickly flick bits of dough off the edge into the water. The motion should be like beating eggs with a whisk. This will create a larger noodle and will take another minute of cooking time.
Noodles are ready when they have risen to the top.
Spoon out noodles with large slotted spoon into a sieve. Drain.
For regular spätzle, add a pat of butter and toss the noodles to coat. Surround the roast with the spätzle or pass in a separate dish. Optional garnish: finely chopped parsley or poppy seeds.
For cheese spätzle: Add 40 gr butter to a skillet and melt , add the noodles, scatter the cheeses, mix, and allow to remain on the heat for a few minutes until the cheese melts. Arrange around the slices of roast on the platter, or place into a separate serving bowl.
Top with the browned onions.
Optional: Sprinkle with bacon bits.
Böfflamott was introduced into Bavaria by the French during the Napoleonic Alliance and the Bavarians adapted it and made it their own. Böfflamott was King Ludwig II's favorite meal (the castle builder).
Recipes from "Die Neue Bayrische Küche" (The New Bavarian Kitchen) by Florian Lechner
Böfflamott
For the marinade*:
1 tablespoon powdered sugar
1 bottle of dry red wine
1 cup Port
3.5 to 4 lb. flat beef shoulder roast
For the roast:
1 celeriac (celery root)
4 medium onions
4 carrots
2 tablespoons sunflower oil
1 tablespoon tomato paste
2 tablespoons Cognac
1 pint chicken broth
1 teaspoon black peppercorns
1/2 tsp allspice
1 mace blade, or 1/2 tsp. mace
1 branch each of fresh thyme and marjoram, or 1 tsp. of each dried
1 tsp. coriander seeds
1 cinnamon stick (small or half stick)
2 star anise nibs
1 bay leaf
5 smashed juniper berries
2 slices of ginger
1 strip untreated orange peel
1 strip lemon peel
5 cloves of garlic
2 tbls confectioners’ sugar
1/4 cup red wine vinegar
1.5 oz. cold butter
salt
1 pinch of sugar
1 pinch of cayenne pepper
For marinade:
On Thursday, caramelize the powdered sugar in a saucepan over low heat until light brown, deglaze with red wine, bring to a boil, remove from heat, add the port, and allow to cool. When cool, submerge the beef roast in the marinade, cover, place in the fridge for 3 days, turning every day.
For roast:
On Sunday, peel and coarsely chop the vegetables. Remove beef shoulder from the marinade and dry with paper towels. Meanwhile, simmer the marinade and reduce to a third, skimming the foam as needed.
Brown the roast on all sides in the oil over medium heat. Remove from the pot. Add tomato paste and sauté briefly. Pour in the cognac, reduced marinade, and chicken broth. Return the roast and add the vegetables. Cover, bring to a simmer, and simmer very slowly, just below the boiling point for 3 hours on the stove –or— Cover, place in 200F oven, and slow roast for 6-8 hours until tender (best method).
Remove lid and add peppercorns, allspice, coriander, mace, cinnamon, star anise, bay leaf, juniper berries, ginger, thyme, marjoram, orange and lemon peel, and garlic, cover and simmer for a further 30 minutes.
Remove roast from the liquid, place on cutting board and tent with foil to keep warm. Pour the cooking liquid through a sieve, pressing on the vegetables lightly to extract their juice, return liquid to pot and bring to a simmer again.
In a pan on medium heat, caramelize the confectioners’ sugar. Deglaze with vinegar and let thicken until syrupy. Remove from the heat and whisk in the cold butter. Whisk the caramelized syrup, with salt, sugar, and cayenne to taste, into the simmering sauce.
Alternatively, if you prefer a thicker gravy, you may thicken the sauce with a buerre manié or a slurry of potato or corn starch.
Slice the Böfflamott and arrange the slices down the center of a platter. Pour a strip of sauce down the center and pass the rest.
Serve with potato dumplings (Erdapfelknödeln) or spätzle arranged around the roast, and red cabbage.
* Variation: If you would like a stronger spiced pot roast, add the herbs, spices, garlic, peels, and ginger, etc. to the marinade.
Allgäuer Käsespätzle
100 g flour
100 g farina (cream of wheat cereal)
2 eggs
100 ml whole milk
Salt
Mace to taste (I'm rather heavy handed with it)
70 g butter
100 g Allgäuer Bergkäse--Allgovian Alps Cheese (sub: aged Gruyère), grated
50 g Allgäuer Emmentaler (sub: high quality Swiss-type cheese), grated
200 gr onions
1 clove of garlic,
Fresh ground pepper
Slice the onions into rings, melt 30 g of the butter in a skillet, fry the onions, stirring, over very low heat until browned. Stir in the finely minced garlic 5 minutes before onions are done.
Combine both flours with eggs, milk, salt, and a dash of mace to quickly create the noodle dough (don’t overwork).
Bring a large pot of salted water to a boil, grate the dough/batter with a spätzle maker into the simmering water. Cook for 2-3 minutes.
No spätzle maker? Put dough on board and using a knife, quickly flick bits of dough off the edge into the water. The motion should be like beating eggs with a whisk. This will create a larger noodle and will take another minute of cooking time.
Noodles are ready when they have risen to the top.
Spoon out noodles with large slotted spoon into a sieve. Drain.
For regular spätzle, add a pat of butter and toss the noodles to coat. Surround the roast with the spätzle or pass in a separate dish. Optional garnish: finely chopped parsley or poppy seeds.
For cheese spätzle: Add 40 gr butter to a skillet and melt , add the noodles, scatter the cheeses, mix, and allow to remain on the heat for a few minutes until the cheese melts. Arrange around the slices of roast on the platter, or place into a separate serving bowl.
Top with the browned onions.
Optional: Sprinkle with bacon bits.