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3 1/2 to 4 lbs. shoulder of beef
1 quart buttermilk
a few drops of lemon juice Sauce:
2 cups red wine
2 cups water
1 Tbsp. salt
1 bay leaf
4 or 5 peppercorns
1 Tbsp. vinegar
3 Tbsp. butter
3 tbsp. flour
1/2 cups Lebkuchen, broken into bits, or stale gingerbread
1/4 cup raisins Wash and dry the meat. Place in a deep bowl, cover with the buttermilk and lemon juice, marinate in
refrigerator 2 days, turning several times. Remove; wash off the buttermilk. Place meat in a pot or kettle, add the red wine, water, salt, bay eaf, peppercorns and vinegar. Cook, covered, 2 1/2 to 3 hours or until very
tender. Remove meat. Strain the stock, measuring 3 cups. Melt the butter in saucepan, stir in flour, then slowly stir in the stock, simmer until slightly thickened. Add the Lebkuchen and the raisins, cook until sauce is
thickened. Add sugar to taste, if desired. Serve with potato dumplings and red cabbage. |
