chuck roast marinaded for 3 days; now it's too sour from vinegar?

Question

How can I fix the problem? Dinner party is tonight.

Answer 1

I assume you are making a pot roast?
just add a bit of sugar....a very little at a time......
until the sourness of the vinegar is offset.
you do not want to make it sweet....
you just want to reach a middle ground.
a tiny bit of sugar goes a long way.
if you are planning on roasting it
(not advisable for a chuck roast), then you will
have to soak it in sugar water for an hour or so.

Answer 2

if the fat content is not to high I would say slice it into steaks about 1\2 inch thick Tenderize with mallet, roll it in seasoned flour and brown it. Cook until the juices run clear then simmer it for a couple hours in enough brown gravy to completely cover the meat along with a can of diced tomatoes Juice drained off. Season the sauce with garlic, onion (or shallot) salt and pepper corns to taste. When using pepper corns its nice to include a bay leaf which you will remove later.

Serve this with roasted potatoes and perhaps a cabbage dish wilted with a bit of bacon fat.

This translates into a kind of Sauerbraten german dish tasty.

Answer 3

Make it a german style dish. It shouldn't be too sour from vinegar. My husband used to make a dish and it marinated in vinegar longer than 3 days, sometimes up to 5 days.

Answer 4

Sugar balances out vinegar/acid. Perhaps you can add some brown or regular sugar or sweet BBQ sauce to rescue it.

Answer 5

Try neutralizing with a milk bath; which will make the meat tender as well.

Answer 6

too much vinigar and not enoghe chicken broth!