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Print this Recipe    Sauerbraten 10

German Sauerbraten

4 pounds boneless beef rum, sirloin tip or round bone chuck
1 1/2 cups vinegar
1 cup Coca-Cola
3/4 cup 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 sugar
1 1/2 tablespoons salt
3 tablespoons oil or shortening

Two to four days before serving, wipe meat with a damp cloth, then
place 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 12x9-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 and simmer on surface heat or in a 350 degree 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 drippings plus strained marinade
5 tablespoons flour
5 tablespoons ginger snap crumbs

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

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