german sauerbraten

How To Make german sauerbraten

• 1

  Two to three days before serving, wipe the meat with a damp cloth, then place in a large plastic bag.
• 2

  In a large bowl, thoroughly combine vinegar, cola, water, onions, celery, carrots, pepper, cloves, bay leaves, sugar and salt; pour over meat.
• 3

  Fasten bag tightly and lay flat in a 9\" X 13\" pan.
• 4

  Refrigerate, turning bag each day.
• 5

  (If you like sour sauerbraten, let marinate for 4 days.)
• 6

  When ready to cook, remove meat (saving marinade) and dry well.
• 7

  Rub the surface lightly with flour.
• 8

  In a dutch oven, heat oil and slowly brown the meat well on all sides.
• 9

  Add 1 cup of the marinade liquid plus some of the vegetables and bay leaves.
• 10

  Cover tightly and simmer on surface heat or in a preheated 350 oven for 3 to 4 hours until the meat is fork tender.
• 11

  If needed, add more marinade during the cooking time to keep at least 1/2 inch liquid in the dutch oven.
• 12

  Remove the meat and keep warm until ready to slice.
• 13

  Into a large measuring cup, strain the drippings.
• 14

  Add several ice cubes and let stand for a few minutes until the fat separates out.
• 15

  Remove the fat, then make the gravy.
• 16

  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.
• 17

  Taste for seasonings and adjust if necessary.
• 18

  This makes about 3 cups of gravy.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card