The first time I've ever heard of zuurvlees, I immediately
thought of the German Sauerkraut. The last time I
had Sauerkraut, I got sick. My stomach just couldn't take
it. Not a very pleasant memory. Especially because I was on
a ski holiday. Luckily this dish isn't that extreme sour and
the white wine vinegar makes the meat very tender and gives
it an extra zing. This has to be prepared one day in
advance, because it has to marinate for 12 hours.