| 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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