Recipe By : International Cooking with Coca-Cola, 1981
Serving Size : 8 Preparation Time :0:00
Categories : German Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lb Beef rump, sirloin tip, or
- round bone chuck -- boneless
10 Black peppercorns
10 Cloves
1 1/2 c Vinegar
3 Bay leaves
1 c Coca-Cola
2 tb Sugar
3/4 c Water
1 1/2 ts Salt
3 Onions -- sliced
Flour
2 Celery ribs -- sliced
3 tb Oil or shortening
2 Carrots -- sliced
Gravy:
3 c Drippings plus strained
5 tb Flour
Marinade
5 tb Ginger snap crumbs
2 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 13x9" 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" 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.
Yield: 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.
