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  German Sauerbraten
  Category: Beef
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 298
Ingredients:
4 lb Beef Rump Or Sirloin Tip
1 1/2 cup Vinegar
1 cup Coca-Cola
3/4 cup Water
3 medium Sliced Onions
2 Stalks Celery, Sliced
2 Sliced Carrots
10 Whole Black Peppers
10 Whole Cloves
3 Bay Leaves
2 tbsp Sugar
1 1/2 tsp Salt
Flour
3 tbsp Oil

MMMMMGRAVY

3 cup Drippings Plus
Strained Marinade
5 tbsp Flour
5 tbsp Ginger Snap Crumbs
Instructions:
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.
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