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Add a photoServings: 4
Ingredients
- 1 kg Beef (shoulder or possibly leg) (a generous 2 lbs)
- 40 gm Flour (1/3 c.)
- 50 gm Fat (3 1/2 Tbsp)
- 1 x Onion, finely minced
- Â Â Salt and pepper to taste
- 2 lt Water (2 quarts plus 1/2 c.)
- Â Â Vinegar to taste
- 1 x Onion
- Â Â A few cloves
- 1 piece lemon peel
- 1/2 x Yellow turnip [substitute: carrot]
- 1 x Bay leaf
- Â Â 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 in the meat again and cook for 1 1/2 to 2 hrs.
- Meanwhile, in a large pot, prepare a dark roux of the fat and flour. Add in the minced onion. Gradually add in sufficient warm 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 possibly bread dumplings.
- Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 809g | |
| Recipe makes 4 servings | |
| Calories 692 | |
| Calories from Fat 453 | 65% |
| Total Fat 50.55g | 63% |
| Saturated Fat 18.96g | 76% |
| Trans Fat 0.0g | |
| Cholesterol 158mg | 53% |
| Sodium 160mg | 7% |
| Potassium 793mg | 23% |
| Total Carbs 14.14g | 4% |
| Dietary Fiber 1.8g | 6% |
| Sugars 2.62g | 2% |
| Protein 42.89g | 69% |
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