Böfflamot

Böfflamott

Böfflamot (t) is a traditional meat dish in Bavarian cuisine . For this is beef in red wine (regional in white wine ) pickled and then braised .

The name comes from the French Bœuf à la mode , which was translated into Bavarian . It is a stew of beef tail stewed with strips of bacon and marinated in red wine and brandy .

Web links

• An attempt to explain the history and recipe at klassikerkochen.de

Individual evidence

1. ↑ Alfons Schuhbeck : Bavarian home cooking for gourmets . 11th edition, Zabert Sandmann, Munich 2007, ISBN 978-3-89883-065-2 , page 98
2. ↑ Eckhard Supp : Duden. Dictionary culinary arts. From amuse-bouche to decorative snow . Dudenverlag, Mannheim a. a. 2011, ISBN 978-3-411-70392-0 , Chapter: Regional dishes in German-speaking countries , p. 87 .
3. ↑ Richard Hering , Walter Bickel (Ed.): Herings Lexicon of the Kitchen . 18th, revised edition. Specialized book publisher Dr. Pfanneberg, & Co., Giessen 1978, ISBN 3-8057-0218-3 , p. 485