Often our misunderstanding of God's Word is due not to innocent intellectual slips or lack of information, but rather to a deep refusal to submit to God's demands. A person who intends to manage his own affairs, maintain his pride, and secure esteem and glory from his fellow human beings will twist the words of Jesus to support his own self-esteem. The evil of the human heart precedes and gives rise to many of our apparently intellectual misunderstandings of Scripture.

John Piper

CATEGORY	CUISINE	TAG	YIELD
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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