GERMAN SAUERBRATEN

Steps:

• 1. Two to three days before serving, wipe the meat with a damp cloth, then place in a large plastic bag.
• 2. In a large bowl, thoroughly combine vinegar, cola, water, onions, celery, carrots, pepper, cloves, bay leaves, sugar and salt; pour over meat.
• 3. Fasten bag tightly and lay flat in a 9\" X 13\" pan.
• 4. Refrigerate, turning bag each day.
• 5. (If you like sour sauerbraten, let marinate for 4 days.)
• 6. When ready to cook, remove meat (saving marinade) and dry well.
• 7. Rub the surface lightly with flour.
• 8. In a dutch oven, heat oil and slowly brown the meat well on all sides.
• 9. Add 1 cup of the marinade liquid plus some of the vegetables and bay leaves.
• 10. Cover tightly and simmer on surface heat or in a preheated 350 oven for 3 to 4 hours until the meat is fork tender.
• 11. If needed, add more marinade during the cooking time to keep at least 1/2 inch liquid in the dutch oven.
• 12. Remove the meat and keep warm until ready to slice.
• 13. Into a large measuring cup, strain the drippings.
• 14. Add several ice cubes and let stand for a few minutes until the fat separates out.
• 15. Remove the fat, then make the gravy.
• 16. 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.
• 17. Taste for seasonings and adjust if necessary.
• 18. This makes about 3 cups of gravy.