German Sauerbraten

INGREDIENTS

INSTRUCTIONS

GRAVY
Two to three days before serving, wipe the meat with a damp cloth, then
place in a large plastic bag.  In a large bowl, thoroughly combine vinegar,
Coca-Cola, water,onions, celery, carrots, pepper, cloves, bay leaves, sugar
and salt; pour over meat.  Fasten bag tightly and lay flat in a 9" X 13"
pan.  Refrigerate, turning bag each day. (If you like sour sauerbraten, let
marinate for 4 days.)  When ready to cook, remove meat (saving marinade)
and dry well.  Rub the surface lightly with flour. In a Dutch oven, heat
oil 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 preheated 350oF oven for 3 to 4 hours until the
meat is fork tender.  If needed, add more marinade during the cooking time
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 for a few minutes until the
fat separates out. Remove the fat, then make the gravy. TO MAKE THE GRAVY:
In the Dutch oven, combine the gravy ingredients, stir and cook for about 5
minutes over medium heat until gravy has thickened. Taste for seasonings
and adjust if necessary.  This makes about 3 cups of gravy. From:
"International Cooking with Coca-Cola", a give away pamphlet from The
Coca-Cola Company, 1981.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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