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Sauerbraten (sour roast) is considered by most to be Germany’s National dish, but while the basis of the recipe remains the same, variations do occur from region to region.
Traditionally made with a beef roasting joint (topside or similar) the meat is marinated for two to three days in vinegar and/or beer, spices such as cloves, juniper berries, allspice and peppercorns, bay leaves and onions; and then braised in the marinade for a long period, resulting in very tender melt-in-the-mouth meat.
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