GERMAN SAUERBRATEN

German Sauerbraten image

Provided by Sheila M

Categories Beef

Number Of Ingredients 17

Previous Next

4 lb beef rump or siloin tip
1.5 c vinegar
1 c cola
3/4 c water
3 medium onions, sliced
2 stalks celery, sliced
10 whole black peppercorns
10 whole cloves
3 bay leaves
2 Tbsp sugar
1.5 tsp salt
1 flour
3 Tbsp oil
GRAVY INGREDIENTS
3 c drippings plus strained marinade
5 Tbsp flour
5 Tbsp ginger snap crumbs

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.