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Sauerbraten |
Friday, November 20th 2009
Sauerbraten 3 1/2 to 4 lbs. shoulder of beef 2 cups red wine Wash and dry the meat. Place in a deep bowl, cover with the buttermilk and lemon juice, marinate in refrigerator 2 days, turning several times. Remove; wash off the buttermilk. Place meat in a pot or kettle, add the red wine, water, salt, Home loan - apply online
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