Just kidding!
Use really cheap cuts, almost offal.
Cover with leftover organic dill pickle olive and pepperoncini juice, and refridgerate, if needed.
Marinate for however long you see fit.
Be aware of very high salt content in these prepared vinegar mixtures.
Cook the sauerbraten in the marinade liquid sparingly, if at all, due to high salt content.
Roast in a medium oven with the usual onions and root vegetables. Beets are good. Think of turnips, okra, etc.
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