|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|
|2||l||Water (2 qts plus 1/2 cup)|
|Vinegar to taste|
|A few cloves|
|1||Piece lemon peel|
|1/2||Yellow turnip [substitute: carrot]|
|A few peppercorns|
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.
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