VOLUME 1 - Kilimanjaro Foods

Wine, Beef Stock, Tomato Puree, and Brown Sugar in a thick-bottomed
pot and bring to a boil. Add the seared Meat and simmer for 3 hours,
lid on. 5. Reserve Meat in a warm place till ready to carve. Strain the
Gravy and reduce to 3 1/2 cups, add diluted Starch, continuously
stirring while bringing to a boil. Adjust Seasonlng and serve Gravy with
carved Meat.
Sauerfleisch (Boeuf A La Mode)
1 Servings
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
1 salt and pepper,To Taste
1 vinegar marinade
2 l water (2 qts plus 1/2 cup)
1 vinegar,To Taste
1 onion
1 a few cloves
2 piece lemon peel
1/2 yellow turnip [substitute -
carrot]
1 bay leaf
1 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.