I'm going to surprise my grandparents with this dish from their childhood, but I'm hesitant to leave the meat in that super-acidic marinade for (a minimum of) three days, as most recipes suggest. I understand the point is that the meat is basically pickled, but contrary to claims that this "tenderizes" the meat, won't it just turn it to mush? I mean, I'll be cooking the roast low and slow, anyway; I have no concern it will turn out tough.
I'm thinking I'll just marinate for 8-10 hours, then proceed as instructed. (Anyway, I think what sells the dish for me is the gingersnap gravy and potato dumplings.) What say ye? Fatal error or sensible update to an old-world recipe?