When ready to cook, put the meat in a heavy bottomed stock pot and sear on all sides. Add the marinating liquid with a little extra water and simmer on stove covered on low heat for 3-4 hours.
If it is too sour you can add a tablespoon of sugar in the last hour to cut the sour bite.
To thicken gravy at the end of cooking, mix in 6 tablespoons of "browned flour"
Browned flour is dry flour sauted in a pan with oil until dark brown in color (caramelized).