I agree with the suggestion to use an Instant Pot or other pressure cooker to prepare the dish. It will also help a great deal to use at least 1 1/2 cups of the strained marinade as your cooking liquid, along with beef broth. Although the meat may not take on the traditional sour taste to the same extend, I don't think it will be that critical to your final dish. The pressure cooker will ensure it is tender, and will force some more of the flavor into the meat. Most of the sour flavor is in the gravy anyway- and since they are served together, I doubt many will notice a big difference. When I have time, I use my grandma's traditional recipe. When I don't, I do use a shorter time myself, and an Instant Pot instead of the stovetop or oven braise. My family has yet to complain.
Maybe try using an Instant Pot or Pressure Cooker...I’m kinda new at it, but from what I understand; you don’t have to marinate as long because it pushes the flavoring into the good somehow...
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