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Message
Marinated stuffed beef roast/how long to marinate?
Posted on 10/5/12 at 10:55 am
Posted on 10/5/12 at 10:55 am
Wednesday night I took a bottom round roast, cut a slit on one end stuffed the entire length of it. For the stuffing I finely chopped a small onion, a stalk of celery, half a bell pepper and a few cloves of garlic. I mixed in a couple spoons of Tony's, a spoon of Tabasco , a spoon of worcestshire and some vinegar. I rubbed the outside with Tony's and a little tobasco and worcestshire .Threw it in the fridge in a ziplock with all the air pushed out. Here is my dilemma : I thought it was Thursday when I prepped it and was planning on cooking it for the game Saturday. Will it be ok to start it at noon tommorow or should I cook it today?
5
Posted on 10/5/12 at 10:58 am to mouton
quote:
Here is my dilemma : I thought it was Thursday when I prepped it
Hate when that happens. quote:
Will it be ok to start it at noon tommorow
It will be fine.
Posted on 10/5/12 at 11:00 am to mouton
It should be OMG fuggin awesome!. Assuming you're super stoned like you were on Wednesday. 
This post was edited on 10/5/12 at 11:01 am
Posted on 10/5/12 at 11:38 am to trillhog
I've had the week off. Lol . And I was drunk.
Posted on 10/5/12 at 11:44 am to mouton
Wouldn't have put the bell pepper it it, as it has a domineering flavor with meats.
Posted on 10/5/12 at 11:46 am to mouton
If you are braising it, the answer is cook it today, let it cool in the braising liquid overnight. Strain liquid and reheat the meat in the liquid on Saturday.
Posted on 10/5/12 at 12:09 pm to mouton
quote:
Will it be ok to start it at noon tommorow or should I cook it today?
it will be even better on saturday.
Posted on 10/5/12 at 12:11 pm to tigerdup07
I was mainly worried that the vinegar might start to effect the meat.
Posted on 10/5/12 at 12:21 pm to mouton
quote:
I was mainly worried that the vinegar might start to effect the meat
no worries. how do you plan on cooking it?
Posted on 10/5/12 at 12:32 pm to tigerdup07
Magnalite on the stove . Brown it well,add a little stock, and simmer covered for a few hours.
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