/ Main Dishes
beef rump or siloin tip
whole black peppercorns
drippings plus strained marinade
ginger snap crumbs
How to Make German Sauerbraten
1Two to three days before serving, wipe the meat with a damp cloth, then place in a large plastic bag.
2In a large bowl, thoroughly combine vinegar, cola, water, onions, celery, carrots, pepper, cloves, bay leaves, sugar and salt; pour over meat.
3Fasten bag tightly and lay flat in a 9" X 13" pan.
4Refrigerate, turning bag each day.
5(If you like sour sauerbraten, let marinate for 4 days.)
6When ready to cook, remove meat (saving marinade) and dry well.
7Rub the surface lightly with flour.
8In a dutch oven, heat oil and slowly brown the meat well on all sides.
9Add 1 cup of the marinade liquid plus some of the vegetables and bay leaves.
10Cover tightly and simmer on surface heat or in a preheated 350 oven for 3 to 4 hours until the meat is fork tender.
11If needed, add more marinade during the cooking time to keep at least 1/2 inch liquid in the dutch oven.
12Remove the meat and keep warm until ready to slice.
13Into a large measuring cup, strain the drippings.
14Add several ice cubes and let stand for a few minutes until the fat separates out.
15Remove the fat, then make the gravy.
16TO 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.
17Taste for seasonings and adjust if necessary.
18This makes about 3 cups of gravy.
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