Sauerbraten- With Coke

* Exported from MasterCook *

SAUERBRATEN - WITH COKE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lb Roast beef, sirloin tip,
- rump, round bone chuck,
- preferably boneless
1 1/2 c Vinegar
1 c COCA-COLA
3/4 c Water
3 md Onions, sliced
2 md Stalks celery, sliced
2 md Carrots, sliced
10 Whole black peppercorns
10 Whole cloves
3 md Bay leaves
2 tb Sugar
1 1/2 ts Salt
Flour
3 tb Oil, or shortening
-----GRAVY-----
3 c Drippings, plus
Strained marinade
5 tb Flour
5 tb Ginger snap crumbs

Two (2) to four (4) days before serving, wipe the meat
with a damp cloth, then place in a large plastic bag.
In a large bowl, thoroughly 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 13 x
9-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, 350 F 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. 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. Makes 8 servings.



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