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| Sauerfleisch (Boeuf A La Mode) Recipe |
Category: Beef / German
Rating:
N/A
Servings: 4
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Ingredients
1 kg beef (shoulder or leg) (a generous; 2 lbs)
40 gm flour (1/3 cup)
50 gm fat (3 1/2 tbsp)
1 onion, finely chopped
1 salt and pepper to taste
1 vinegar marinade:
2 liter water (2 qts plus 1/2 cup)
1 vinegar to taste
1 onion
1 a few cloves
1 piece lemon peel
1/2 yellow turnip [substitute: carrot]
1 bay leaf
1 a few peppercorns
Cooking Directions:
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
beef,german
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