57 lines
2.3 KiB
Plaintext
57 lines
2.3 KiB
Plaintext
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GERMAN SAUERBRATEN
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Qty Measurement Ingredient
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----- ------------ --------------------------------------------------------
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4 lbs beef rump, sirloin tip, or round bone chuck, boneless
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1-1/2 cup vinegar
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1 cup COCA-COLA
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3/4 cup water
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3 onions, sliced
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2 stalks celery, sliced
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2 carrots, sliced
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10 whole black peppers
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10 whole cloves
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3 bay leaves
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2 Tbsps sugar
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1-1/2 tsps salt
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flour
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3 Tbsps oil or shortening
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GRAVY:
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----- ------------ --------------------------------------------------------
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3 cups drippings plus strained marinade
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5 Tbsps flour
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5 Tbsps ginger snap crumbs
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2 to 4 days before serving, wipe the meat with a damp cloth, then place in a
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large plastic bag.
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In a large bowl, throuoghly combine the vinegar, Coca-Cola, water, onions,
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celery, carrots, pepper, cloves, bay leaves, sugar, and salt and pour over meat.
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Fasten bag tightly and lay flat in a 13x9-inch pan. Refrigerate, turning bag
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each day. (If you like a sour sauerbraten, let meat marinate 4 days.)
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When ready to cook, remove meat (saving marinade) and dry well. Rub the surface
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lightly with flour. In Dutch oven, heat oil or shortening and slowly brown the
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meat well on all sides. Add 1 cup of the marinade liquid plus some of the
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vegetables and bay leaves. Cover tightly and simmer on surface heat or in a
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preheat, 350 degree F oven for 3 to 4 hours until the meat is fork-tender. If
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needed, add more marinade during cooking to keep at least 1/2-inch liquid in the
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Dutch oven. Remove the meat and keep warm until ready to slice.
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Into a large measuring cup, strain the drippings. Add several ice cubes and let
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stand a few minutes until the fat separates out. Remove fat, then make gravy.
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Makes 8 servings.
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TO MAKE THE GRAVY: In the Dutch oven, combine the gravy ingredients, stir and
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cook about 5 minutes over medium heat until gravy is thickened. Taste for
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seasonings. Makes 3 cups of gravy.
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Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from
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The Coca-Cola Company, 1981 |