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GERMAN SAUERBRATEN COCA-COLA

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Beef

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Ingredients

Procedures

4 pounds Beef rump, sirloin tip -- OR
Round bone chuck -- boneless
1 1/2 cups Vinegar
1 cup COCA-COLA
3/4 cup Water
3 Onions -- sliced
2 Stalks celery -- sliced
2 Carrots -- sliced
10 Whole black peppercorns
10 Whole cloves
3 Bay leaves
2 tablespoons Sugar
1 1/2 teaspoons Salt
Flour
3 tablespoons Oil or shortening
-----GRAVY-----
3 cups Drippings plus strained
Marinade
5 tablespoons Flour
5 tablespoons Ginger snap crumbs
2 to 4 days before serving -- wipe

place in a large plastic bag.

In a large bowl, throuoghly combine the vinegar, Coca-Cola, water, onions, celery, carrots, pepper, cloves, bay leaves, sugar, and salt and pour over meat. Fasten bag tightly and lay flat in a 13x9-inch pan. Refrigerate, turning bag each day. (If you like a sour sauerbraten, let meat marinate 4 days.)
When ready to cook, remove meat (saving marinade) and dry well. Rub the surface lightly with flour. In Dutch oven, heat oil or shortening 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 preheat, 350øF oven for 3 to 4 hours until the meat is fork-tender. If needed, add more marinade during cooking 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 a few minutes until the fat separates out. Remove fat, then make gravy. Makes 8 servings.

TO MAKE THE GRAVY: In the Dutch oven, combine the gravy ingredients, stir and cook about 5 minutes over medium heat until gravy is thickened. Taste for seasonings. Makes 3 cups of gravy.

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<h1> GERMAN SAUERBRATEN COCA-COLA</h1>
 Ingredients :
 4 pounds Beef rump, sirloin tip -- OR 
 Round bone chuck -- boneless 
 1 1/2 cups Vinegar 
 1 cup COCA-COLA 
 3/4 cup Water 
 3 Onions -- sliced 
 2 Stalks celery -- sliced 
 2 Carrots -- sliced 
 10 Whole black peppercorns 
 10 Whole cloves 
 3 Bay leaves 
 2 tablespoons Sugar 
 1 1/2 teaspoons Salt 
 Flour 
 3 tablespoons Oil or shortening 
 -----GRAVY----- 
 3 cups Drippings plus strained 
 Marinade 
 5 tablespoons Flour 
 5 tablespoons Ginger snap crumbs 
 2 to 4 days before serving -- wipe 
				 <hr hieght="1">
 Procudures
 4 pounds Beef rump, sirloin tip -- OR 
 Round bone chuck -- boneless 
 1 1/2 cups Vinegar 
 1 cup COCA-COLA 
 3/4 cup Water 
 3 Onions -- sliced 
 2 Stalks celery -- sliced 
 2 Carrots -- sliced 
 10 Whole black peppercorns 
 10 Whole cloves 
 3 Bay leaves 
 2 tablespoons Sugar 
 1 1/2 teaspoons Salt 
 Flour 
 3 tablespoons Oil or shortening 
 -----GRAVY----- 
 3 cups Drippings plus strained 
 Marinade 
 5 tablespoons Flour 
 5 tablespoons Ginger snap crumbs 
 2 to 4 days before serving -- wipe 
					 
 
place in a large plastic bag. 
 
 In a large bowl, throuoghly combine the vinegar, Coca-Cola, water, onions, celery, carrots, pepper, cloves, bay leaves, sugar, and salt and pour over meat. Fasten bag tightly and lay flat in a 13x9-inch pan. Refrigerate, turning bag each day. (If you like a sour sauerbraten, let meat marinate 4 days.) 
 When ready to cook, remove meat (saving marinade) and dry well. Rub the surface lightly with flour. In Dutch oven, heat oil or shortening 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 preheat, 350øF oven for 3 to 4 hours until the meat is fork-tender. If needed, add more marinade during cooking 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 a few minutes until the fat separates out. Remove fat, then make gravy. Makes 8 servings. 
 
 TO MAKE THE GRAVY: In the Dutch oven, combine the gravy ingredients, stir and cook about 5 minutes over medium heat until gravy is thickened. Taste for seasonings. Makes 3 cups of gravy. 
 
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