Either would work, though I would go with a shorter time. Part of the reason for the wine is/was so the acids in could tenderize the beef so if you're using a tougher cut of beef the longer marinade time matters. However, a long slow braise does the same thing.
Oh what great fun. I am inordinately fond of potatoes, particularly the fried and salty sort when in the throes of a migraine ... do you think I might merit a medical exemption?
Hey! Are you keeping warm and are you feeling any better?
It's currently 60/15° with 90% humidity. Forecast to become even warmer and more humid before a cold front arrives to return us to seasonal temps overnight. My head is not adjusting well to the current weather and aches horribly.