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🍽️ Marinated Beef (Böfflamott) with Asparagus, Carrots, and Potatoes

891 kcal · 30 min · 4 servings

Ingredients

• 1 kg beef (from the rump, well-aged)
• 0.75 l red wine
• 50 ml cognac
• 1 tsp peppercorns
• 0.5 tsp freshly grated nutmeg
• 0.5 tsp clove powder
• 0.5 tsp ginger powder
• 2 garlic cloves
• 0.5 bunch soup vegetables
• 2 tbsp vegetable oil
• 400 g minced veal bones
• 0.75 l vegetable stock
• 4 cloves
• 1 sprig thyme
• 1 sprig parsley
• 1 bay leaf
• 1 tbsp butter
• 1 tbsp flour
• salt
• pepper (from the mill)
• 400 g firm-cooking young potatoes
• 12 small carrots
• 8 stalks green asparagus
• 30 g butter

Instructions

1. 1. Put the peppercorns, nutmeg, cloves, cognac, and red wine into a large bowl.
2. 2. Place the meat in the bowl and turn it so it is completely covered by the marinade.
3. 3. Cover the bowl and place it in the refrigerator for 24 hours.
4. 4. Peel the garlic and chop it finely.
5. 5. Wash the soup vegetables and cut them into small pieces.
6. 6. Take the meat out of the marinade and let it drip for a short moment.
7. 7. Pat the meat dry thoroughly with a kitchen towel.
8. 8. Set the marinade aside.
9. 9. Heat the oil in a large casserole dish.
10. 10. Add the meat, the veal bones, and the vegetables to the pot.
11. 11. Sear everything on all sides.
12. 12. Pour the reserved marinade and the vegetable stock into the pot.
13. 13. Add the cloves, the herbs, and the bay leaf.
14. 14. Cover the pot and let the meat simmer gently over low heat for about 3 hours.
15. 15. Remove the cooked meat from the pot.
16. 16. Slice the meat thinly against the grain.

Nutrition per serving

• kcal: 891
• Protein: 57 g · Fett/Fat: 37 g · Carbs: 48 g