INGREDIENTS

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients)
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Calories: 728
Calories From Fat: 275
Total Fat: 30.6g
Cholesterol: 190.9mg
Sodium: 575.7mg
Potassium: 917.4mg
Carbohydrates: 42.7g
Fiber: 2.6g
Sugar: 5.7g
Protein: 64.3g