Raw meat in marinade almost always freezes better than just plain raw meat. For one, the meat soaks in the sauce for weeks to months, making it even more delicious when you finally get around to cooking it. Secondly, the marinade juices protect the meat from freezer burn and freezer "taste" - you know what I'm talking about.
I thought of this today as I pulled out a few pounds of short ribs I had frozen last year. I used a food saver, so there was no air, hence no freezer burn, but I can tell they're going to most likely taste like they were frozen. They're in the crock pot right now with a great sauce that
had I been thinking would have made a wonderful marinade in which to freeze them. Then all I would have had to do was thaw the whole lot, dump it all in a crock pot, hit GO and
voila, dinner. This will be the plan next time short ribs go on sale.
Any saucy suggestions? Leave me a comment!
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