Three days later...

Sauerbraten! I was pleased to see that none of the friends who had threatened to break into my place and steal this while I was at work today followed through.



The meat went in the oven at 7 am. I took it out at 10:45, then strained the braising liquid and made my gravy. I cut back the number of gingersnaps used to 12, because AB's gravy on the Good Eats episode looked almost too thick.



The meat was falling apart and very moist; gotta love a 3.5 hour braise. I had some buttered noodles on the side (organic pasta, even), and had a lovely lunch before I had to go off to work.

The one note I had was that the gravy, although very good, felt like it was lacking something. I was expecting much more of a hit from the vinegar, considering the sheer amount of vinegar in the dish. Something to make that acidity really pop, whether that's a bit more salt or a bit of lemon juice... whatever it needs, it doesn't need much. This is a darn tasty dish.