Recipe - German Sauerbraten

4 pound Beef Rump Or Sirloin Tip
1 One half cup Vinegar
1 cup CocaCola
Three fourths cup Water
3 md Sliced Onions
2 Stalks Celery, Sliced
2 Sliced Carrots
10 Whole Black Peppers
10 Whole Cloves
3 Bay Leaves
2 tablespoon Sugar
1 One half teaspoon Salt
Flour
3 tablespoon Oil

GRAVY
3 cup Drippings Plus
Strained Marinade
5 tablespoon Flour
5 tablespoon Ginger Snap Crumbs

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,
CocaCola, 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 One half 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 CocaCola", a give away pamphlet from The
CocaCola Company, 1981.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini