1) I am making sauerbraten this weekend and most recipes call for baking in a Dutch oven which I don't have. Will I get the same results simmering on stove top which is how I usually make regular pot roasts?
2) Can I use Williams Sonoma brining bag to marinate the sauerbraten? Seems there are different views on using plastic bags to marinate vs marinating in glass bowl.
3) Would cinnamon raisin bread or pumperknickle bread go well with sauerbraten?
Opinions would be appreciated!