Categories: Beef, German 
      Yield: 4 servings 
  
      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