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Traditional Sauerbraten
May 11, 2015

Delicious recipe as written. My Oma's recipe, had the following tiny differences. Marinade: sliced onions, not chopped. She added a crushed clove of garlic, an extra ½ cup of both water & vinegar, used freshly cracked black PEPPERCORNS and added ½ teaspoon WHOLE allspice with the whole cloves and bay leaves. She always said: Keep things big, so straining them out is easier. Oma used a covered crock & a plate to marinate the meat in the ice box (I use a gigantic plastic bag in the fridge, today.) She started sauerbraten marinating on a Monday... made an excellent Sunday dinner with red cabbage, potato dumplings & apple strudel.

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