Ingredients Jump to Instructions ↓

  1. 4 lb Beef Rump Or Sirloin Tip

  2. 1 1/2 c Vinegar

  3. 1 c Coca-Cola

  4. 3/4 c Water

  5. 3 md Sliced Onions

  6. 2 Stalks Celery, Sliced

  7. 2 Sliced Carrots

  8. 10 Whole Black Peppers

  9. 10 Whole Cloves

  10. 3 Bay Leaves

  11. 2 tb Sugar

  12. 1 1/2 ts Salt

  13. Flour 3 tb Oil

  14. --GRAVY-- 3 c Drippings Plus

  15. Strained Marinade 5 tb Flour

  16. 5 tb Ginger Snap Crumbs

  17. 9" X

  18. 13" pan. Refrigerate, turning bag each day. (If you like sour sauerbraten, let marinate for 4 days.) When ready to cook, remove meat (saving marinade) and dry well. Rub the surface lightly with flour. In a Dutch oven, heat oil and slowly brown the meat well on all sides. Add

  19. 1 cup of the marinade liquid plus some of the vegetables and bay leaves. Cover tightly and simmer on surface heat or in a preheated

  20. 350oF oven for 3 to 4 hours until the meat is fork tender. If needed, add more marinade during the cooking time to keep at least

  21. 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 for a few minutes until the fat separates out. Remove the fat, then make the gravy. 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. Taste for seasonings and adjust if necessary. This makes about 3 cups of gravy. From: "International Cooking with Coca-Cola", a give away pamphlet from The Coca-Cola Company,


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