GERMAN SAUERBRATEN
Instructions:
- 4 lbs beef rump roast
- 1 1/2 cups vinegar
- 1 cup Coca-Cola
- 3/4 cups water
- 3 onions, sliced
- 2 stalks celery, sliced
- 2 carrots, sliced
- 10 peppercorns
- 10 whole cloves
- 3 bay leaves
- 2 tbs sugar
- 1 1/2 tsp salt
- 3 tbs olive oil
- Gravy
- 3 cups drippings plus strained marinade
- 5 tbs flour
- 5 tsp ginger snap crumbs
- 2 to 3 days before serving, combine vinegar, Coke, water, onions, celery, carrots, pepper, cloves, bay leaves, sugar, and salt to make marinade.
- Place meat into a gallon zip-lock, pour in marinade, double bag and place in cooler. Turn occasionally.
- When ready to cook, heat olive oil in Dutch oven.
- Remove meat from bag, saving marinade, rub with flour and brown.
- Add 1 cup of marinade plus veggies and bay leaves.
- Cover and simmer 2 hours. Remove.
- Strain drippings and make gravy. Slice meat into serving pieces and serve with gravy over top.