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Sauerfleisch (Boeuf A La Mode)

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      Title: SAUERFLEISCH (BOEUF A LA MODE)
 Categories: Beef, German
      Yield: 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
 
  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:  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
 
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