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Old 12-13-2019, 08:55 PM   #1
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How long to marinade chuck roast in wine?

I have a 2.5lb bone-in chuck roast that I'm planning on cooking slow and low (200F for ~8 hours, or however long it takes to get to 170), and I'm wondering how long is too long for marinading it in a full bottle of wine? I've recently learned that too much time in an acidic marinade can actually make the meat tougher, which is the opposite of what I want! Should I marinade it overnight? For an hour? 24 hours? Any suggestions appreciated. Thanks!

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Old 12-13-2019, 09:00 PM   #2
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2-4 hours
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Old 12-13-2019, 10:02 PM   #3
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Originally Posted by salt and pepper View Post
2-4 hours

Yes, can't disagree with just a few hours - you're going to cook it long & slow for a lengthy period, so you don't want to unnecessarily overdo the wine marinade time and possibly overpower the finished natural beef roast flavour - my 2 cents.
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Old 12-13-2019, 10:13 PM   #4
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Great, thank you! Yeah, to be honest I've been debating weather to even cook it in wine at all since the natural flavor of that cut of beef is delicious after a low and slow cook, but besides cooking it over charcoal, I'm thinking that a braise is the next best option.
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Old 12-13-2019, 10:25 PM   #5
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Originally Posted by jhscott View Post
Great, thank you! Yeah, to be honest I've been debating weather to even cook it in wine at all since the natural flavor of that cut of beef is delicious after a low and slow cook, but besides cooking it over charcoal, I'm thinking that a braise is the next best option.
There's no doubt that a braise would produce the best flavour & tenderness of your beef.
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Old 12-13-2019, 11:16 PM   #6
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Marinades don't penetrate very far into the meat, so infusing it with a flavorful braising liquid will work much better. I would brown the beef on all sides in olive oil, remove it to a plate, and sauté onions and garlic. Brown a couple tablespoons of tomato paste, then deglaze with a cup of wine. Reduce that by half, then add some beef or chicken stock and herbs like rosemary and thyme. Add the beef and braise till tender.
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