Side Pannel
Sauerfleisch (Boeuf a la Mode)
Sauerfleisch (Boeuf a la Mode)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Beef, German
Ingredients List
- 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
Directions
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.
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.
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