Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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