German Sauerbraten Coca-Cola
Yield
8 servingsPrep
20 minCook
4 hrsReady
52 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
beef roast, rump
sirloin tip, or round bone chuck, boneless |
|
| 1 ½ | cups |
vinegar
|
|
| 1 | cup |
cola
|
*
|
| ¾ | cup |
water
|
|
| 3 | each |
onions
sliced |
|
| 2 | each |
celery stalks
sliced |
|
| 2 | each |
carrots
sliced |
|
| 10 | each |
black peppercorns
whole |
*
|
| 10 | each |
cloves
whole |
*
|
| 3 | each |
bay leaves
|
*
|
| 2 | tablespoons |
sugar
|
|
| 1 ½ | teaspoons |
salt
|
|
| 1 | x |
all-purpose flour
|
*
|
| 3 | tablespoons |
vegetable oil
or shortening |
|
| Gravy | |||
| 3 | cups |
drippings
plus strained marinade |
* |
| 5 | tablespoons |
all-purpose flour
|
|
| 5 | tablespoons |
gingersnap crumbs
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
beef roast, rump
sirloin tip, or round bone chuck, boneless |
|
| 355 | ml |
vinegar
|
|
| 237 | ml |
cola
|
*
|
| 177 | ml |
water
|
|
| 3 | each |
onions
sliced |
|
| 2 | each |
celery stalks
sliced |
|
| 2 | each |
carrots
sliced |
|
| 1E+1 | each |
black peppercorns
whole |
*
|
| 1E+1 | each |
cloves
whole |
*
|
| 3 | each |
bay leaves
|
*
|
| 3E+1 | ml |
sugar
|
|
| 7.5 | ml |
salt
|
|
| 1 | x |
all-purpose flour
|
*
|
| 45 | ml |
vegetable oil
or shortening |
|
| Gravy | |||
| 7.1E+2 | ml |
drippings
plus strained marinade |
* |
| 75 | ml |
all-purpose flour
|
|
| 75 | ml |
gingersnap crumbs
|
* |
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 13x9-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.
