Title: German Sauerbraten
Categories: Beef German Coke Ethnic Main
Yield: 8 Servings
| 4 | lb | Beef Rump Or Sirloin Tip |
| 1 1/2 | c | Vinegar |
| 1 | c | Coca-Cola |
| 3/4 | c | Water |
| 3 | md | Sliced Onions |
| 2 | | Stalks Celery, Sliced |
| 2 | | Sliced Carrots |
| 10 | | Whole Black Peppers |
| 10 | | Whole Cloves |
| 3 | | Bay Leaves |
| 2 | tb | Sugar |
| 1 1/2 | ts | Salt |
| | | Flour |
| 3 | tb | Oil |
| GRAVY |
| 3 | c | Drippings Plus |
| | | Strained Marinade |
| 5 | tb | Flour |
| 5 | tb | Ginger Snap Crumbs |
Two to three days before serving, wipe the meat with a damp cloth, then
place in a large plastic bag. In a large bowl, thoroughly combine vinegar,
Coca-Cola, water,onions, celery, carrots, pepper, cloves, bay leaves, sugar
and salt; pour over meat. Fasten bag tightly and lay flat in a 9" X 13"
pan. Refrigerate, turning bag each day. (If you like sour sauerbraten, let
marinate for 4 days.) When ready to cook, remove meat (saving marinade)
and dry well. Rub the surface lightly with flour. In a Dutch oven, heat
oil and slowly brown the meat well on all sides. Add 1 cup of the marinade
liquid plus some of the vegetables and bay leaves. Cover tightly and simmer
on surface heat or in a preheated 350oF oven for 3 to 4 hours until the
meat is fork tender. If needed, add more marinade during the cooking time
to keep at least 1/2 inch liquid in the Dutch oven. Remove the meat and
keep warm until ready to slice. Into a large measuring cup, strain the
drippings. Add several ice cubes and let stand for a few minutes until the
fat separates out. Remove the fat, then make the gravy. TO MAKE THE GRAVY:
In the Dutch oven, combine the gravy ingredients, stir and cook for about 5
minutes over medium heat until gravy has thickened. Taste for seasonings
and adjust if necessary. This makes about 3 cups of gravy. From:
"International Cooking with Coca-Cola", a give away pamphlet from The
Coca-Cola Company, 1981.