| 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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