Originally Posted by cheflayne
I think this is a nice idea. Probably the vinegar/wine amount of about 1 cup per pound of meat and 3-10 days is key since so many marinades have only about 1-2 T acid per pound of meat. I imagine the crushed gingersnaps and other sweet flavors in the profile are just to beat back the vinegar taste. The amount of salt I saw in most recipes is comparable to other braises so I don't think sauerbraten is quite "brining".
It's also interesting that the wine/vinegar ratio to meat is closer to many classic old-school French marinades.
Thanks for the idea. I think I'll head down this path although I'll see if I can shift the flavor profile a bit. I do like the juniper and the other flavors. Not wild about gingersnaps, even if they are needed for a light liaison. I can retreat to a buerre manie, arrowroot or even cornstarch for that. Maybe if adding sugar at the end seems a bit much to tame the vinegar, I can make a carrot or onion side, which are pretty sweet.
I imagine a lot of people don't make this since it turned a Thurs or Fri night dinner into a Sunday night dinner. :)