German Sauerbraten -

1 1/2 c Vinegar

1 c Coca-Cola

3/4 c Water

3 md Sliced Onions

2 Stalks Celery, Sliced

2 Sliced Carrots

10 Whole Black Peppers

10 Whole Cloves

3 Bay Leaves

2 tb Sugar

1 1/2 ts Salt

Flour 3 tb Oil

--GRAVY-- 3 c Drippings Plus

Strained Marinade 5 tb Flour

5 tb Ginger Snap Crumbs

9" X

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

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

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

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,