Böfflamott with Bavarian cabbage

Böfflamott with Bavarian cabbage

For Böfflamott with Bavarian cabbage, beef stew roast is pickled in stain. Bring red wine vinegar, red wine, mustard seeds, juniper berries, bay leaves and spice cloves to the boil. Put the beef stew roast in a bowl, sprinkle with the cooled stain, cover and leave to stand in the fridge for 2 to 3 days. Soups Dice vegetables and 1 onion. Heat the lard in a casserole dish. Dry Böfflamott and store the stain. Brown the meat thoroughly all around. Reduce temperature to medium level. Put the meat on a plate. Roast vegetables in the roast fat, deglaze with 1/8 litre stain and add beef meat broth. Add the Böfflamott, cover with a lid and simmer for 90 minutes at a low temperature. Wrap the Böfflamott in aluminium foil and let it rest in the oven at 50°. For the pig sauce, skip the lard and caramelise a slightly heaped teaspoon of sugar in it. When the sugar turns brown, set the temperature to the lowest level and add the flour. Stir vigorously. Deglaze the flour Schwitze with 1/4 litre stew liquid and continue stirring. Season the sauce with a little stain, sugar, pepper and salt. Cut the Böfflamott into slices and keep warm in the sauce. For the Bavarian cabbage, cut white cabbage into strips and dice an onion. In a pot let out butter, fry onions, add sugar and caraway seeds. Caramelise the onions. Add white cabbage and fry briefly. Deglaze Bavarian cabbage with white wine and stew at medium temperature for 5 to 10 minutes until soft. Season Bavarian cabbage with pepper and salt. Soak bread dumplings in cold water according to instructions, bring to the boil and let simmer for 10 minutes. Arrange Böfflamott with Bavarian cabbage on plates and serve with bread dumplings.

Servings: 6, Difficulty: 
Preparation time: 30 minutes, Total duration: 2 hours

All data per serving:
Calories
Carbohydrates
Protein
Fat
431 kcal
19 g
35 g
17 g

(C)opyright by Marions Kochbuch