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German Sauerbraten 3




Source of Recipe


Internet


List of Ingredients




4 pounds of boneless beef rump, sirloin tip, or round bone chuck
1 1/2 cup of vinegar
1 cup of Coca Cola
3/4 cup of water
3 onions, peeled and sliced
2 stalks celery, sliced
2 carrots, sliced
10 whole black peppers
10 whole cloves
3 bay leaves
2 tablespoons of sugar
1 1/2 tablespoon of salt
3 tablespoons of oil or shortening

Two to four days before serving, wipe meat with damp cloth, then place it in a large plastic bag. In bowl, thoroughly combine remaining ingredients, except oil 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 four days.) When ready to cook, remove meat (saving marinade) and dry well. Rub surface lightly with flour. Heat oil or shortening in Dutch oven and slowly brown meat well on all sides. Add 1 cup of the marinade liquid plus some of the vegetables and bay leaves. Cover tightly an simmer on surface heat or in a 350ºF. oven for 3 to 4 hours until meat is fork tender. If needed, add more marinade during cooking to keep at least 1/2 inch liquid in the Dutch oven. Remove meat and keep warm until ready to slice. Strain drippings into a large measuring cup; add several ice cubes; let stand a few minutes for fat to separate. Remove fat, then make gravy. Makes 8 servings.

Gravy:

3 cups of drippings plus strained marinade
5 tablespoons of flour
5 tablespoons of ginger snap crumbs

Combine above ingredients in Dutch oven; stir and cook about 5 minutes over medium heat until gravy is thickened. Taste for seasonings. Makes 3 cups gravy.



Recipe