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Sauerbraten is a favorite of mine to be served around the holidays. It’s not just a dish you can make for just two, three or four people. Since I start out with a 4-5 pound beef roast, it is more conducive to a larger gathering around the holiday season.
The meat is marinated for two to three days in vinegar and wine, onions, carrots and celery, along with various spices, such as cloves, juniper berries, allspice and peppercorns.
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