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3 1/2 to 4 lbs. shoulder of beef Marinade:
4 cups of beer
2 cups water
1 lemon, quartered
1 bay leaf
1 onion, sliced
1 whole clove
1 tomato, chopped
4 or 5 peppercorns Sauce:
3 Tbsp. flour
3 Tbsp. butter
1 lemon, thinly sliced
sugar, salt to taste
1/2 cup sour cream Cover meat in bowl with the marinade. Leave in refrigerator 2 to 3 days, turning several times. Remove from
marinade (strain marinade and save), pat dry, dredge with flour. Brown in butter, add 1 cup strained marinade, lemon, sugar (about 1 Tbsp.), and salt (about 1 tsp.). Cook covered until meat is very tender, 2 1/2 to 3
hours. Remove, strain sauce, skim off fat. Add the cream, blend well and reheat slowly. Serve the sauce over the sliced meat. Serve with potato dumplings and red cabbage. |
