See below ingredients and instructions 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.
From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Posted by: Karin Brewer, Cooking Echo, 9/92