German Sauerbraten Coca-Cola
Submitted by newilwson
German sauerbraten marinated 2-4 days in Coca-Cola, vinegar, and warm spices, then braised fork-tender in a Dutch oven. Served with gingersnap gravy from the pan drippings.
YIELD
8 servingsPREP
20 minCOOK
4 hrsREADY
52 hrsThis sauerbraten takes the classic German pot roast and adds an American twist: Coca-Cola in the marinade. The cola’s sweetness and acidity work alongside vinegar to tenderize a tough cut of beef over 2-4 days in the fridge, while whole cloves, peppercorns, and bay leaves build that signature sour-sweet-spiced flavor.
The longer the marinade, the more pronounced the tang. Two days gives a mild sourness. Four days gives you the full, proper sauerbraten pucker. Flip the bag daily so every side gets equal contact.
After marinating, the beef gets patted dry, dusted with flour, and browned hard on all sides before braising low and slow with some of the marinade vegetables and liquid. Three to four hours in the Dutch oven turns even the toughest rump roast fork-tender.
The gravy is the crown. Strained pan drippings thickened with flour and gingersnap crumbs. Those gingersnaps dissolve into the sauce and add a spicy-sweet depth that’s unmistakably sauerbraten.
Pro Tips
- Dry the meat thoroughly after removing from the marinade. Wet meat steams instead of browning, and that sear is essential for flavor.
- Use the ice cube trick to defat the drippings. Drop ice cubes in, let the fat rise and cling to them, then scoop them out. Faster and cleaner than skimming.
- Keep at least ½ inch of liquid in the Dutch oven during braising. Check every hour and add more marinade if it’s running low.
Variations
- Traditional version: Replace the Coca-Cola with additional vinegar and water for a more authentic German preparation.
- Slow cooker method: After browning, transfer to a slow cooker with marinade and cook on low for 8-10 hours.
- Red cabbage pairing: Serve alongside braised red cabbage and potato dumplings for the full German spread.
Ingredients
Directions
2 to 4 days before serving, wipe the meat with a damp cloth, then place in a large plastic bag.
In a large bowl, throuoghly combine the vinegar, Coca-Cola, water, onions, celery, carrots, pepper, cloves, bay leaves, sugar, and salt and pour over meat.
Fasten bag tightly and lay flat in a 13×9-inch pan.
Refrigerate, turning bag each day.
(If you like a sour sauerbraten, let meat marinate 4 days.)
When ready to cook, remove meat (saving marinade) and dry well.
Rub the surface lightly with flour.
In Dutch oven, heat oil or shortening 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 preheat, 350℉ (180℃) F oven for 3 to 4 hours until the meat is fork-tender.
If needed, add more marinade during cooking to keep at least ½-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 a few minutes until the fat separates out.
Remove fat, then make gravy.
TO MAKE THE GRAVY: In the Dutch oven, combine the gravy ingredients, stir and cook about 5 minutes over medium heat until gravy is thickened.
Taste for seasonings.
Makes 3 cups of gravy.
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