Will it wreck the dish if I pre-soak beef in brine, and then slow roast with Marsala? [closed]

I've found that pre-soaking my beef in brine helps to break down the fibres, making the subsequent roast tender.

I've found a recipe for slow-roasting beef with Marsala. I'm wondering if I can combine the two, or if that will be a terrible idea.

My question is: Will it wreck the dish if I pre-soak beef in brine, and then slow roast with marsala?

Clarifications:

This will be roasted in a ceramic dish, with a glass lid for eight hours.

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By 'wreck' I mean the saltiness of the brine is pleasant during eating, as is the sweetness of the Marsala. My concern is that the two tastes (salty and sweet) will clash, making the dish inedible.

Best Answer

Do it! Marsala is sweet, brine is salty. You may be on to something here...

Really though, I always brine anything I roast or sous-vide. No issues here.

EDIT: I would recommend using olive oil instead of butter if you are still worried. Not to mention Marsala + olive is delicious.

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Should you dry brine a beef roast?

Along with producing juicier meat, dry-brining also helps achieve better surface browning, crunchier crust on steaks and beef roasts, and crispier poultry and pork skin.

Should you dry brine chuck roast?

It sounds complicated, but all you do is sprinkle kosher salt over the roast, lay it in a baking dish or drying rack, and put it in the fridge. Lee recommends dry-brining any large cut of meat, and as he explained to us: "Dry-brining relaxes the fibers in the muscle tissue (which normally contract when not dry-brined) ...

Should you brine a roast?

Brining is the secret to a tender and juicy eye of round roast. The overnight soak infuses flavor and keeps moisture in while roasting.

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Not only do you need to season the meat aggressively, you need to do so the night before you plan on cooking it. Explains Rick Martinez, associate food editor: "You're essentially doing a quick dry brine with salt and pepper." This will give the seasoning ample time to permeate beyond the roast's interior.

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