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Five days before- combine wine, vinegar, water, onion, pickling spice, peppercorns and thyme in sauce pan. Bring to boil. Reduce heat to simmer for 10 minutes. Remove from heat, left stand 30 minutes, refrigerate for 30 minutes. Place roast in cooled marinade and refrigerate for 3 days, turning once a day.
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Two days before serving- Remove roast and pat dry. Strain and reserve marinade. Whisk ginger and allspice in. Preheat oven 325. Season roast with salt and pepper. Heat oil and brown on all sides, abt 10 minutes. Reduce heat add onion and celery to brown, abt 4-6 minutes. Put in meat and pour in broth and reserved marinade. Bring to simmer. Put in baking dish and cover. Bake 30 minutes and check that liquid is simmering not boiling. Lower to 300 if boiling. Cook 1 hour, turn. Cook another 1-1 1/2 hours until a fork twists easily when inserted into top of meat. Uncover, cool. Transfer to refrigerator for one day.
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