Today I show you my recipe Böfflamott or Boeuf à la mode. Boeuf à la mode is the Bavarian variant of the beef braised roast, you can refine the sauce with cognac.
For the preparation I recommend the “flat beef shoulder”, which is also called “shovel bow”. Other suitable pieces of meat for the roast beef are: False fillet, boiled beef, ball and flower or the tail roll. Ask your butcher or simply order the “flat beef shoulder”.
I let the beef mature in a stain for 3-4 days. The stain consists of red wine, root vegetables, red wine vinegar and various spices.
A dry Burgundy is optimal for the Bavarian beef braised roast. The older the wine, the more powerful the sauce becomes. I also prepare the sauce with veal stock.
Now it can start: Many step by step photos will help you cooking. Questions can be answered using the comment function at the bottom of the page. Have fun and good luck!