Sauerbraten - with Coke

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

In a large bowl, thoroughly 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, 350 F 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.

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.

Makes 8 servings.