Recipe: German Sauerbraten using Coke

German Sauerbraten

4 pounds boneless beef rump, sirloin tip or round bone chuck
1 1/2 cups vinegar
1 cup Coca-Cola
3/4 cup water
3 onions, peeled and sliced
2 stalks celery, sliced
2 carrots, sliced
10 whole black peppers
10 whole cloves
3 bay leaves
2 tablespoons sugar
1 1/2 tablespoons salt
3 tablespoons oil or shortening

Two to four days before serving, wipe meat with a damp cloth, then place
in a large plastic bag. In bowl, thoroughly combine remaining
ingredients except oil and pour over meat. Fasten bag tightly and lay
flat in a 12x9-inch pan. Refrigerate, turning bag each day. (If you
like a sour sauerbraten, let meat marinate four days.)

When ready to cook, remove meat (saving marinade) and dry well. Rub
surface lightly with flour. Heat oil or shortening in Dutch oven and
slowly brown 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 350 degree oven for 3 to 4 hours until meat is fork
tender. If needed, add more marinade during cooking to keep at least
1/2 inch liquid in the Dutch oven. Remove meat and keep warm until
ready to slice. Strain drippings into a large measuring cup; add
several ice cubes; let stand a few minutes for fat to separate. Remove
fat, then make gravy. Makes 8 servings.

Gravy:
3 cups drippings plus strained marinade
5 tablespoons flour
5 tablespoons ginger snap crumbs

Combine above ingredients in Dutch oven, stir and cook about 5 minutes
over medium heat until gravy s thickened. Taste for seasonings. Makes
3 cups gravy.