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Ever Marinate a Pot Roast in Vinegar?

f
Funwithfood Jun 9, 2005 11:05 PM

I made a recipe from Fine Cooking Comfort Foods magazine, which called for marinating pot roast in balsamic vinegar and herbs for 24 hours.

Now, was it a coincidence that this particular roast was especially tasty, or can marinating in vinegar improve the flavor & texture of a large hunk of beef?

  1. j
    Jim H. Jun 9, 2005 11:35 PM

    Its called sauerbraten in German...old method.

    1. y
      Yambú Jun 9, 2005 11:48 PM

      It can, but for a large piece, it needs more like 72 hours. As someone suggested, read up on saurbraten, for the fundamental approach.

      1 Reply
      1. re: Yambú
        s
        semmel Jun 10, 2005 10:21 AM

        hmm, never marinated pot roast; just slow cook in beer, with a bay leaf or two and thyme thrown in. later add potatoes, onions and carrots.

      2. y
        Yambú Jun 10, 2005 01:37 AM

        It can, but for a large piece, it needs more like 72 hours. As someone suggested, read up on saurbraten, for the fundamental approach.

        1. o
          OneMoreBite Jun 10, 2005 08:25 AM

          Yes, all the time, bot just beef, but pork as well. Usually I add some red wine (not for the pork), garlic, rosemary and Thyme as well. If you marinate it for a few days, you could compare it with Sauerbraten - as the other have said. However it obviously won't taste like that. Marinating it for 24 hrs or so will however produce a nice roast nevertheless.

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