Sauerfleisch (boeuf A La Mode) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 kilo: Beef, (shoulder or leg) (a generous 2 lbs)
40 gram: Flour, 1/3 cup
50 gram: Fat, 3 1/2 Tbsp
1: Onion, finely chopped
Salt and pepper to taste,
Vinegar marinade:,
2 liter: 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,
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 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: DSCHWAEBISCH KUCHE by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer)
Posted by: Karin Brewer, Cooking Echo, 9/92
Source from luhu.jp
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: DSCHWAEBISCH KUCHE by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer)
Posted by: Karin Brewer, Cooking Echo, 9/92
Source from luhu.jp