Recipe

Beef Sauerbraten From Germany Recipe

	Lor / All my dishes 2 years, 2 months ago This is comfort food to me with mashed potatoes or a warm potato salad. Prep:20m Cook:344m Servings:8	Lor
	easy and tasty

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Ingredients

4 pounds Beef Rump Or Sirloin Tip

1-1/2 cup Vinegar

1 cup Coca-Cola

3/4 cup Water

3 medium Sliced Onions

3 Stalks Celery, Sliced

2 Sliced Carrots

3 cup Drippings Plus

Strained Marinade

8-10 Whole Black Peppers

2-3 Whole Cloves

1-2 Bay Leaves

2 tablespoon Sugar

1-1/2 teaspoon Salt

Flour

3 tablespoon Oil

5 tablespoon Flour

5 tablespoon Ginger Snap Cookie Crumbs

Note: The recipe doesn't call for garlic but I like to mince 2 garlic cloves and toss them in.

Directions

GRAVY:

Two to three days before serving, wipe the meat with a damp cloth, then place in a large plastic bag. In a large bowl, thoroughly combine vinegar, Coca-Cola, water,onions, celery, carrots, pepper, cloves, bay leaves, sugar and salt; pour over meat.

Fasten bag tightly and lay flat in a 9 X 13 pan.

Refrigerate, turning bag each day. (If you like sour sauerbraten, allow it to marinate for 4 days.)

When ready to cook, remove meat (saving marinade) and dry well.

Rub the surface lightly with flour.

In a Dutch oven, heat oil 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 preheated 350 degrees F oven for 3 to 4 hours until the meat is fork tender.

If needed, add more marinade during the cooking time to keep at least 1/2 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 for a few minutes until the fat separates out.

Remove the fat, then make the gravy.