SAUERBRATEN WITH SWEET AND SOUR RED CABBAGE WITH APPLE

Steps:

• FOR THE MEAT:.
• 3 to 4 days before serving, wipe the meat with a damp cloth, and 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 the meat.
• Fasten bag tightly and lay flat in a 13 inch x 9 inch pan. Refrigerate, turning bag 2 or 3 times a day.
• When ready to cook, remove meat (saving the marinade), and dry well. Rub the surface lightly with flour.
• In a Dutch oven, heat the cooking oil and slowly brown the meat well on all sides.
• Add 1 cup of the marinade liquid, plus some of the vegetables and all 3 of the bay leaves.
• Cover tightly and simmer on surface heat or in a preheated 350 degree oven for 3 to 4 hours until the meat is fork-tender.
• If needed, add more of the marinade during cooking to keep at least 1/2 inch of liquid in the Dutch oven.
• Remove the meat and keep warm until ready to slice.
• Into a bowl, place the drippings and junk. Add a few ice cubes and allow to stand a few minutes until the fat floats to the top.
• Remove the fat carefully with a large spoon, and then make the gravy.
• FOR THE GRAVY:.
• In the Dutch oven, combine the gravy ingredients, stir and cook about 5 or 10 minutes over medium heat until gravy is thickened. Taste for seasonings.
• FOR THE CABBAGE WITH APPLE:.
• In a medium saucepan combine all ingredients.
• Simmer covered, for about 1 hour, stirring occasionally.
• Also place the marinade vegetables in a covered saucepan with 1 cup of water and simmer about 1/2 hour as side dish.
• NOTE: Also serve with either boiled or parsley potatoes, or you could serve with dumplings.