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Meats German Beef, German 4 Servings

INGREDIENTS

1 kg Beef (shoulder or leg) (a generous 2 lbs)
40 g Flour (1/3 cup)
50 g Fat (3 1/2 Tbsp)
1 Onion, finely chopped
Salt and pepper to taste
Vinegar marinade:
2 l Water (2 qts plus 1/2 cup)
Vinegar to taste
1 Onion
A few cloves
1 Piece lemon peel
1/2 Yellow turnip [substitute: carrot]
1 Bay leaf
A few peppercorns

INSTRUCTIONS

Colloquially referred to as 'Boefflamott'.
Prepare the marinade by combining all the ingredients and briefly bringing
to a boil.  After marinade has cooled completely, soak the meat in it for 2
to 3 days. Then remove the meat from the marinade and again bring the
marinade to a boil. Add the meat again and cook for 1 1/2 to 2 hours.
Meanwhile, in a large pot, prepare a dark roux of the fat and flour. Add
the chopped onion.  Gradually add enough hot marinade to obtain a thick
gravy.  Season to taste with salt, a bit of sugar, and lemon. Let the
cooked, sliced meat briefly steep in the gravy before serving.
Serve with potato dumplings or bread dumplings.
Serves 4.
From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer
Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)
Posted by:  Karin Brewer, Cooking Echo, 9/92
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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