Happy Thanksgiving to everyone! And I give thanks to my friends for making my life better and putting up with me being me: thank you for allowing me those times and spaces. I've tried to see more of...
The sauerbraten is marinading. After trimming about 16 pounds of beef, 6 liters of red wine, 6 cups of apple cider vinegar, 3, 4 pounds of mirepoix and a few herbs and spices. And one week to go.
Several pounds of mirepoix chilling out, waiting for their friends to join them, but that will have to wait until late tonight, well, maybe tomorrow morning, depending on how lively things get.
I need to bring an appetizer for dinner tomorrow ... I'm thinking fried bratwurst, cut on a slant, topped with fried duck liver pate, wrapped in bacon. Go big or go home.
And the small lake of big red wine for the sauerbraten marinade is on it's way for delivery tonight. Needs to be delivered separately since it seems someone somewhere insists on an adult receiving it...
All the beef and additional ingredients to start marinading the ton of beef for sauerbraten. After all, there's only 9 days left until it's gonna get taken out, dried, browned, and braised for 3...