Böfflamott with Celery Puree and Pretzel Dumplings

Böfflamott is a tasty pot roast. With the right marinade, pretzel dumplings and celery puree, this dish melts in your mouth.

Pickle – In a saucepan at low temperature, lightly caramelize the powdered sugar, extinguish with red wine, bubble once and cool.

Meat – Remove the fat and outer tendons from the beef shoulder, place in a suitable container and cover with the marinade. Marinate in it for three days in a cool place.

Braise – Remove the skin from the vegetables and cut them into cubes of about 1 cm. Remove the piece of meat from the marinade and rub dry. Simmer the marinade in a large saucepan until it has reduced by half to a third. Remove any foam that rises with a skimmer.

Preheat the oven to 160 °C.

Sear the beef shoulder briefly in a roasting pan in the oil over medium heat and remove repeatedly. Extinguish with brandy and one third of the marinade, stir in the paradeis pulp and simmer until creamy. Fill up with the rest of the marinade and the clear soup. Then add the sautéed piece of meat repeatedly, add the root vegetables. Cover and steam in the stove for three to four hours until tender, turning occasionally to the other side.

Twenty minutes before the end of cooking, add peppercorns, new spices, star anise, cinnamon stick, crushed juniper berries and bay leaf.

Remove the meat from the braising sauce, strain the sauce through a sieve.

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