Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 kg Beef (shoulder or leg) (a Vinegar to taste
-generous 2 lbs) 1 Onion
40 g Flour (1/3 cup) A few cloves
50 g Fat (3 1/2 Tbsp) 1 Piece lemon peel
1 Onion, finely chopped 1/2 Yellow turnip [substitute:
Salt and pepper to taste -carrot]
Vinegar marinade: 1 Bay leaf
2 l Water (2 qts plus 1/2 cup) 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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