Sauerbraten With Sweet and Sour Red Cabbage With Apple

Submitted by Alan Leonetti

"This is a DELICIOUS way of making a roast. It takes time in the refrigerator, but it is worth it. The preparation time does not include the marinating time in the refrigerator. If you have any questions, you can e-mail me: [e-mail]"

 

• Ready In: 6hrs 30mins
• Ingredients: 26
• Serves: 4-6

ingredients

• MEAT

• 4 lbs sirloin tip roast or 4 lbs rump roast
• 1 1⁄2 cups vinegar
• 1 cup Coca-Cola
• 3⁄4 cup water
• 3 medium onions (sliced)
• 2 medium celery ribs (sliced)
• 2 medium carrots (sliced)
• 10 whole black peppercorns
• 10 whole cloves
• 3 whole bay leaves
• 2 tablespoons sugar
• 1 1⁄2 teaspoons salt
• flour
• 3 tablespoons cooking oil

• GRAVY

• dripping, plus strained marinade
• 5 tablespoons flour
• 5 tablespoons ginger snaps, crumbs

• SWEET and SOUR CABBAGE with APPLE

• 8 cups shredded red cabbage
• 2 tart green apples (peeled and chopped)
• 1⁄4 cup firmly packed brown sugar
• 1 teaspoon salt
• 2 teaspoons fennel seeds
• 2 teaspoons caraway seeds
• 1 dash pepper
• 1⁄2 cup water
• 1⁄4 cup vinegar

directions

1. FOR THE MEAT:

2. 3 to 4 days before serving, wipe the meat with a damp cloth, and then place in a large plastic bag.
3. In a large bowl, thoroughly combine the vinegar, Coca-Cola, water, onions, celery, carrots, pepper, cloves, bay leaves, sugar and salt, and pour over the meat.
4. Fasten bag tightly and lay flat in a 13 inch x 9 inch pan. Refrigerate, turning bag 2 or 3 times a day.
5. When ready to cook, remove meat (saving the marinade), and dry well. Rub the surface lightly with flour.
6. In a Dutch oven, heat the cooking oil and slowly brown the meat well on all sides.
7. Add 1 cup of the marinade liquid, plus some of the vegetables and all 3 of the bay leaves.
8. Cover tightly and simmer on surface heat or in a preheated 350 degree oven for 3 to 4 hours until the meat is fork-tender.
9. If needed, add more of the marinade during cooking to keep at least 1/2 inch of liquid in the Dutch oven.
10. Remove the meat and keep warm until ready to slice.
11. Into a bowl, place the drippings and junk. Add a few ice cubes and allow to stand a few minutes until the fat floats to the top.
12. Remove the fat carefully with a large spoon, and then make the gravy.

13. FOR THE GRAVY:

14. In the Dutch oven, combine the gravy ingredients, stir and cook about 5 or 10 minutes over medium heat until gravy is thickened. Taste for seasonings.

15. FOR THE CABBAGE WITH APPLE:

16. In a medium saucepan combine all ingredients.
17. Simmer covered, for about 1 hour, stirring occasionally.
18. Also place the marinade vegetables in a covered saucepan with 1 cup of water and simmer about 1/2 hour as side dish.
19. NOTE: Also serve with either boiled or parsley potatoes, or you could serve with dumplings.