---------- Recipe via Meal-Master (tm) v8.02
  Categories: Beef, German, Beverages, Ethnic, Main dish
       Yield: 8 servings
       4 lb Beef Rump Or Sirloin Tip
   1 1/2 c  Vinegar
       1 c  Coca-Cola
     3/4 c  Water
       3 md Sliced Onions
       2    Stalks Celery, Sliced
       2    Sliced Carrots
      10    Whole Black Peppers
      10    Whole Cloves
       3    Bay Leaves
       2 tb Sugar
   1 1/2 ts Salt
       3 tb Oil
       3 c  Drippings Plus
            Strained Marinade
       5 tb Flour
       5 tb Ginger Snap Crumbs
   Two to three days before serving, wipe the meat with a damp cloth, then
   place in a large plastic bag.  In a large bowl, thoroughly combine vinegar,
   Coca-Cola, water,onions, celery, carrots, pepper, cloves, bay leaves, sugar
   and salt; pour over meat.  Fasten bag tightly and lay flat in a 9 X 13
   pan.  Refrigerate, turning bag each day. (If you like sour sauerbraten, let
   marinate for 4 days.)  When ready to cook, remove meat (saving marinade)
   and dry well.  Rub the surface lightly with flour. In a Dutch oven, heat
   oil 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 preheated 350oF oven for 3 to 4 hours until the
   meat is fork tender.  If needed, add more marinade during the cooking time
   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 for a few minutes until the
   fat separates out. Remove the fat, then make the gravy. TO MAKE THE GRAVY:
   In the Dutch oven, combine the gravy ingredients, stir and cook for about 5
   minutes over medium heat until gravy has thickened. Taste for seasonings
   and adjust if necessary.  This makes about 3 cups of gravy. From:
   “International Cooking with Coca-Cola”, a give away pamphlet from The
   Coca-Cola Company, 1981.