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GERMAN SAUERBRATEN COCA-COLA

10
Category : General

Yield: 8

Ingredients (Help):
4 lb Beef rump, sirloin tip, OR 10 Whole black peppercorns
Round bone chuck, boneless 10 Whole 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 Stalks celery, 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 to 4 days before serving, wipe the meat with a damp cloth, then 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, 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. 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.

Recipe: "International Cooking with Coca-Cola", a give-away
pamphlet from The Coca-Cola Company, 1981

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