4 lbbeef rump or siloin tip
3 mediumonions, sliced
2stalks celery, sliced
10whole black peppercorns
3 cdrippings plus strained marinade
5 Tbspginger snap crumbs
How to Make German Sauerbraten
- 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, 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, let 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 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.