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1
2 to 4 days before serving, wipe the meat with a damp cloth, then place in a large plastic bag.
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2
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.
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3
Fasten bag tightly and lay flat in a 13x9-inch pan.
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4
Refrigerate, turning bag each day.
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5
(If you like a sour sauerbraten, let meat marinate 4 days.)
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6
When ready to cook, remove meat (saving marinade) and dry well.
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7
Rub the surface lightly with flour.
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8
In Dutch oven, heat oil or shortening and slowly brown the meat well on all sides.
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9
Add 1 cup of the marinade liquid plus some of the vegetables and bay leaves.
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10
Cover tightly and simmer on surface heat or in a preheat, 350F (180C) F oven for 3 to 4 hours until the meat is fork-tender.
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11
If needed, add more marinade during cooking to keep at least 1/2-inch liquid in the Dutch oven.
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12
Remove the meat and keep warm until ready to slice.
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13
Into a large measuring cup, strain the drippings.
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14
Add several ice cubes and let stand a few minutes until the fat separates out.
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15
Remove fat, then make gravy.
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16
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.
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17
Taste for seasonings.
