Sauerfleisch (Boeuf a La Mode)
Sauerfleisch (Boeuf a La Mode) ingredients
- 1 kg Beef (shoulder or leg) (a generous 2 lbs)
- 40 g flour (1/3 cup)
- 50 g Fat (3 1/2 Tbsp)
- 1 Onions, finely chopped
- Salt and pepper to taste
- Vinegar marinade:
- 2 l Water (2 qts plus 1/2 cup)
- Vinegar to taste
- 1 Onions
- A few cloves
- 1 Piece lemon peel
- 1⁄2 Yellow turnip [substitute:
- Carrots
- 1 Bay leaf
- A few peppercorns
Cooking Sauerfleisch (Boeuf a La Mode)
1. Colloquially referred to as 'Boefflamott'.
2. Prepare the marinade by combining all the ingredients and briefly bringing to a boil.
3. After marinade has cooled completely, soak the meat in it for 2 to 3 days.
4. Then remove the meat from the marinade and again bring the marinade to a boil.
5. Add the meat again and cook for 1 1/2 to 2 hours.
6. Meanwhile, in a large pot, prepare a dark roux of the fat and flour.
7. Add the chopped onion.
8. Gradually add enough hot marinade to obtain a thick gravy.
9. Seasoni to taste with salt, a bit of sugar, and lemon.
10. Let the cooked, sliced meat briefly steep in the gravy before serving.
11. Serve with potato dumplings or bread dumplings.
12. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten.
13. 1976.
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