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Yield: 8 Servings
Ingredients:
* 4 lb Beef rump
Instructions:
sirloin tip OR Round bone chuck boneless 1 1/2 c Vinegar 1 c COCA-COLA 3/4 c Water 3 Onions sliced 2 Stalks celery sliced 2 Carrots sliced 10 Whole black peppercorns 10 Whole cloves 3 Bay leaves 2 tb Sugar 1 1/2 ts Salt Flour 3 tb Oil or shortening 3 c Drippings plus strained Marinade 5 tb Flour 5 tb Ginger snap crumbs 2 to 4 days before serving wipe the meat with a damp cloth then place in a large plastic bag. In a large bowl throuoghly 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 13x9-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 350øF 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. Makes 8 servings. 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
Ingredients:
* 4 lb Beef rump
Instructions:
sirloin tip OR Round bone chuck boneless 1 1/2 c Vinegar 1 c COCA-COLA 3/4 c Water 3 Onions sliced 2 Stalks celery sliced 2 Carrots sliced 10 Whole black peppercorns 10 Whole cloves 3 Bay leaves 2 tb Sugar 1 1/2 ts Salt Flour 3 tb Oil or shortening 3 c Drippings plus strained Marinade 5 tb Flour 5 tb Ginger snap crumbs 2 to 4 days before serving wipe the meat with a damp cloth then place in a large plastic bag. In a large bowl throuoghly 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 13x9-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 350øF 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. Makes 8 servings. 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
