to4 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, cola, water, onions, celery, carrots, pepper, cloves, bay leaves, sugar, and salt and pour over meat.
Fasten bag tightly and lay flat in a 13 x 9-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 degrees 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.
