Title: Sauerfleisch (Boeuf a la Mode)
Categories: Beef German
Yield: 4 Servings

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

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

previous

next