On 10/26/2016 4:32 PM, cshenk wrote:
> Ed Pawlowski wrote in rec.food.cooking:
>
>> On 10/24/2016 5:52 PM, jmcquown wrote:
>>> On 10/23/2016 2:29 PM, sf wrote:
>>>> On Sun, 23 Oct 2016 11:11:08 -0700 (PDT), dsi1 >
>>>> wrote:
>>>>
>>>>> I've never made pot roast with wine nor would I because it's not
>>>>> needed. My suggestion is to try using a can of Coke or Dr.
>>>>> Pepper instead. Some folks say it gives excellent results.
>>>>
>>>> I suppose... if you like sweet beef.
>>>>
>>>>
>>> About 30 years ago a friend marinated and then cooked some wet beef
>>> ribs using Dr. Pepper as one of the ingredients. They were very
>>> tender but way too sweet for my taste.
>>>
>>> Jill
>>
>> Coke and Dr. Pepper are often used with barbecue as either a marinade
>> of in the sauce. Never had an inclination to try it but I can see
>> where the acid would make a difference as a marinade.
>
> Yup. I use vinegar. I don't like 'sweet tasting meats' in general.
>
Yes, red wine vinegar would be something I'd choose over any sugary soft
drink.

Jill