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