Marinating Meat Question

[scarlett09]

How long can beef marinate in the fridge for? Last night, DH put beef chuck in a wine-based marinade to use in a stew (yes, a stew in July, he's nuts) tonight. Of course, he gets a last minute admission and asks me to start the meal at 6:15PM. I discover that the idiot has picked the most time-intensive stew recipe on foodnetwork.com and, at the speed I cook (very slow), we wouldn't be eating dinner until 9PM.

So now, what do we do with the beef chuck? I never took it out of the fridge and we would be using it tomorrow night. Since now I know the recipe takes forever, I would be starting to cook much earlier tomorrow evening. Should we take our chances or should we just buy new beef chuck? I'm thinking new beef chuck. Which would also allow for the opportunity to make new marinade. The master chef saw red wine in the ingredient list and bought the alcohol-free version of it in the grocery store.

TIA!

[SuzySunshine]

Marinating Meat Question

I think it should be fine as long as there isn't any citrus in the marinade.

[Deebs]

I'd cook it tonight and reheat it tomorrow. Beef reheats really well, and then you don't have to worry.

[scarlett09]

Nope, no citrus in the marinade.

There is talk about perhaps cooking it tonight. Of course, it is 8:30PM here and DH is still doing the H&P for that late admission from home. I'm not holding my breath...

[MarissaNicole]

It should be fine, it will just be VERY tender and juicy (we left marinade over night and our chicken was just fine!)

[scarlett09]

Yum, tender and juicy beef. :nom:

Going to find out around 4:30PM whether or not the meat survived being marinated for almost 48 hours. Wish me luck and hope I don't give us both food poisoning. Because DH would be very upset if he couldn't go to the bachelor party at the Phils game tomorrow.

[scarlett09]

Just checking in to say we survived, nobody is ill and DH is attending the baseball game in perfect health.

MarissaNicole was right, the meat was really, really tender. As in, some of the fat had fallen away from a few pieces. It had marinated in alcohol-free red wine, garlic and bay leaves for 48 hours.

I've never seen a recipe that required dredging the beef in flour and then browning it. It made a huge mess on the first batch, so I skipped the dredging on the remaining meat. I will never be on Iron Chef, that's for sure. It took me an hour and 45 min to get this in the oven and then it cooked for 2 hours. We didn't eat until 9:30 PM. But boy was it tasty. And DH did all the clean up, score!

Here's the recipe in case anyone is wondering what I was bitching and moaning about: http://www.foodnetwork.com/recipes/i...ipe/index.html. I didn't use sun-dried tomatoes, I think that's kind of weird in a stew.

[ladymoreta]

That sounds yummy!!! Glad you both survived. I have a pot roast recipe that calls for browning the outside before putting it in the crock pot.

[MarissaNicole]

Glad you were actually able to enjoy it after all that work!

[scarlett09]

That sounds yummy!!! Glad you both survived. I have a pot roast recipe that calls for browning the outside before putting it in the crock pot.

Yeah, I've browned meat before putting it in the crock pot too, but I've never covered it in flour and then browned it. It got all stuck in the bottom of the pot. But maybe that was the point? To have all of those bits to add to the gravy?

[ladymoreta]

The recipe I use calls for coating it in flour, and using butter in the pan while browning it, so that keeps it from sticking. But you might be right about the gravy. When I make white gravy, I like to use the oil I've fried my meat in so I get the little crumbles. Mmmm, gravy...