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Receta Sauerbraten With Coke

by Global Cookbook

Ingredientes

4 lb Roast beef, sirloin tip, rump, round bone chuck, preferably boneless 1 1/2 c. Vinegar 1 c. COCA-COLA 3/4 c. Water 3 med Onions, sliced 2 med Stalks celery, sliced 2 med Carrots, sliced 10 whl black peppercorns 10 whl cloves

3 med Bay leaves 2 Tbsp. Sugar 1 1/2 tsp Salt     Flour 3 Tbsp. Oil, or possibly shortening 3 c. Drippings, plus     Strained marinade 5 Tbsp. Flour 5 Tbsp. Ginger snap crumbs

Direcciones

1. Two (2) to four (4) days before serving, wipe the meat with a damp cloth, then place in a large plastic bag. In a large bowl, thoroughly 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 x 9-inch pan. Chill, turning bag each day. (If desired 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 possibly shortening and slowly brown the meat well on all sides. Add in 1 c. of the marinade liquid plus some of the vegetables and bay leaves. Cover tightly and simmer on surface heat or possibly in a preheat, 350 F oven for 3 to 4 hrs till the meat is fork-tender. If needed, add in more marinade during cooking to keep at least 1/2-inch liquid in the Dutch oven.
2. Remove the meat and keep hot till ready to slice. Into a large measuring c., strain the drippings. Add in several ice cubes and let stand a few min till the fat separates out. Remove fat, then make gravy. TO MAKE
3. THE GRAVY: In the Dutch oven, combine the gravy ingredients, stir and cook about 5 min over medium heat till gravy is thickened. Taste for seasonings.
4. Makes 3 c. of gravy. Makes 8 servings.

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