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Sauerfleisch (Boeuf A La Mode)
Ingredients
- 1 kg Beef (shoulder or possibly leg) (a generous 2 lbs)
- 40 gm Flour (1/3 c.)
- 50 gm Fat (3 1/2 Tbsp)
- 1 x Onion, finely minced
- Salt and pepper to taste
- 2 lt Water (2 quarts plus 1/2 c.)
- Vinegar to taste
- 1 x Onion
- A few cloves
- 1 piece lemon peel
- 1/2 x Yellow turnip [substitute: carrot]
- 1 x 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 in the meat again and cook for 1 1/2 to 2 hrs.
- Meanwhile, in a large pot, prepare a dark roux of the fat and flour. Add in the minced onion. Gradually add in sufficient warm 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 possibly bread dumplings.
- Serves 4.
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