Have you ever had saurbraten? Saurbraten is the German result of a lovely, fragrant bath for three days and then a nice slow braise. I had this dish for the first time at Maders in Milwaukee many years ago. At the time, they served two kinds. One was Bavarian, the other of the Rhine.
Tonight, I started that nice slow bath. Red wine, red wine vinegar, onions, garlic, bay leaves, peppercorns, salt and the required ingredient that is subtle…but noticeable when it's missing. You boil the concoction together and cool. Then you marinate a beef roast (I'm doing brisket this time around). Once the three day wait is done, I'll brown it off and then braise.
I'll keep you posted…I can't wait!