German Sauerbraten

    Calories     per serving:             Number of Servings:   4
    Fat grams    per serving:              Approx. Cook Time:
    Cholesterol  per serving:                          Marks:   E

    INGREDIENTS ------------------------------------------------------------

                      sirloin tip   or
                      round bone chuck - boneless
       1 1/2    cup   vinegar
       1        cup   COCA-COLA
       3/4      cup   water
       3              onions, sliced
       2        stalk celery, sliced
       2              carrots, sliced
       10       whole black peppers
       10       whole cloves
       3              bay leaves
       2        Tbsp  sugar
       1 1/2    tsp   salt
                      flour
       3        Tbsp  oil or shortening
                      For the GRAVY:
       3        cup   drippings plus strained marinade
       5        Tbsp  flour
       5        Tbsp  ginger snap crumbs

    DIRECTIONS  ------------------------------------------------------------

    2 to 4 days before serving, wipe the meat with a damp cloth, then
    place in a large plastic bag.
    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. 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 degree 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. Makes 8 servings.
    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.