Sauerfleisch Boeuf a la Mode
Ingredients
(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
Instructions
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.