Sauerbraten - with coke
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Sauerbraten - with coke
  Roast    German  
Last updated 6/12/2012 1:22:05 AM. Recipe ID 54568. Report a problem with this recipe.
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      Title: Sauerbraten - with coke
 Categories: Roast, German
      Yield: 8 Servings
      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 md Onions, sliced
      2 md Stalks celery, sliced
      2 md Carrots, sliced
     10    Whole black peppercorns
     10    Whole cloves
      3 md Bay leaves
      2 tb Sugar
  1 1/2 ts Salt
      3 tb Oil, or shortening

      3 c  Drippings, plus
           Strained marinade
      5 tb Flour
      5 tb Ginger snap crumbs
  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. Refrigerate,
  turning bag each day. (If you like 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 shortening 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 preheat, 350
  F oven for 3 to 4 hours until the meat is fork-tender. If needed, add
  more marinade during cooking 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 a few minutes until the fat separates out. Remove fat,
  then make gravy. TO MAKE THE GRAVY:  In the Dutch oven, combine the
  gravy ingredients, stir and cook about 5 minutes over medium heat
  until gravy is thickened. Taste for seasonings. Makes 3 cups of
  gravy. Makes 8 servings.

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Recipe ID 54568 (Apr 03, 2005)

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