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

Related recipes