Sauerfleisch (boeuf a la mode)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | kilograms | Beef (shoulder or leg) (a generous 2 lbs) |
| 40 | grams | Flour (1/3 cup) |
| 50 | grams | Fat (3 1/2 Tbsp) |
| 1 | Onion, finely chopped | |
| Salt and pepper to taste | ||
| Vinegar marinade: | ||
| 2 | litres | Water (2 qts plus 1/2 cup) |
| Vinegar to taste | ||
| 1 | Onion | |
| A few cloves | ||
| 1 | Piece lemon peel | |
| ½ | Yellow turnip [substitute: carrot] | |
| 1 | Bay leaf | |
| A few peppercorns | ||
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 1½ 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