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

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?