Ingredients

How to make it

  • 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.
  • 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.
  • Taste for seasonings and adjust if necessary.
  • This makes about 3 cups of gravy.

Reviews & Comments 2

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    " It was excellent "
    morninlite ate it and said...
    Love sauerbraten! I lost the recipe I had, so this will be put in a safe place!
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  • shirleyoma 7 years ago
    I love it, sounds so good! I need to make this one!
    Was this review helpful? Yes Flag

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