Cooking With Beer

[Blitz55]

Came across this, thought it was interesting.

This is a large image so Im putting it in spoiler tags. But this is a list of a bunch of recipes that look pretty effing good I think.

Spoiler

Here is the site I came across
http://www.greatclubs.com/beerofthemonthclub/cooking-with-beer.asp

• Have any experience cooking with beer?
• Have a favorite recipe?
• Best/favorite beer to cook with?

 

[Da Speeit]

I soak Carnitas in Newcastle for a couple of hours prior to cooking

 

[bragglefraggle]

I'd rather drink the stuff to be honest. Never really got the beer flavor when cooking with it. Although the cookie recipe looks interesting so I may try that

 

[Blitz55]

I'd rather drink the stuff to be honest. Never really got the beer flavor when cooking with it. Although the cookie recipe looks interesting so I may try that

I have my eye on that Beer, Bacon and Cheese bread concoction. I wonder what the best beer for it would be though.

 

[bragglefraggle]

a non light beer it says, so that gives way to a lot of beers lol. I wonder if they mean calorie light or taste light.

Recently I tried Molson canadian, has a slight peanut aftertaste and I'd think it'd go well with the beer, bacon and cheese bread

 

[Josh]

Rib marinade always has beer. Most fish I cook always has a beer. Beer is good.

 

[MyosinII]

I'd rather drink the stuff to be honest. Never really got the beer flavor when cooking with it.

Same experience here.

 

[igordog]

Funny, the first recipe on the list is for turkey chili which is what I usually make. I don't always add beer, but sometimes I'll throw a can of PBR in there for a little extra tang.

Also, I've always wondered about using beer in cheese soup...I've heard it makes it good.

 

[Blitz55]

a non light beer it says, so that gives way to a lot of beers lol. I wonder if they mean calorie light or taste light.

Recently I tried Molson canadian, has a slight peanut aftertaste and I'd think it'd go well with the beer, bacon and cheese bread

Not a bad idea. I like Molson, I may try this one.

 

[Sir Galahad]

Shiner Bock beer burger. Awesome.

 

[fingercuffs]

There's a Belgian dish I make called Cabonnade Flamande which I put two bottles of McChouffe in. Slow cook for a couple of hours, it's bloody lovely.

 

[Noob]

I really need to cook more with beer. It adds a taste to food that i really like.

 

[the ax murderer]

I've cooked ham in cider alright but I've never cooked with beer.

 

[DoctorGonzo]

When I have a BBQ it's not uncommon to put some beer on the sausages and steaks I am cooking, smells great when its cooking off

Also, beer batter kicks ass! If you have never tried it, I highly suggest giving it a go, it's pretty easy.

http://www.bestrecipes.com.au/recipe/beer-batter-L6635.html

 

[big perken**]

Ive done beer can chicken and beer battered cod and its always good(not that you can make cod bad). That Guinness Glazed Halibut looks interesting have to try that sometime.

 

[Doughbelly]

Beer butt chicken is a favorite.

 

[Josh]

There's a Belgian dish I make called Cabonnade Flamande which I put two bottles of McChouffe in. Slow cook for a couple of hours, it's bloody lovely.

That looks so good. Recipe?

 

[fingercuffs]

Sure.

1kg shin of beef in cubes, dusted with seasoned flour
3 x medium onions, sliced
2 x bottles McChouffe - I've used a Trappist dark beer as well when I couldn't get McChouffe. I'd say anything dark and Belgian would work.
1 x sprig of thyme
2 x tablespoons of redcurrant jelly
2 x tablespoons of white wine vinegar.
350ml of beef stock

Seal off the meat in batches in plenty of butter and vegetable oil making sure to get some good colour on the outside, in a large oven proof pan that has a lid. Take the meat out and sweat off the onions, till they're softened slightly, add the meat back in with the beer, scraping off the bits from the bottom of the pan, and the other ingredients then cook in the oven for roughly 2 hours at 160-180C. When it looks like mine up there and the meat is falling to pieces it's done.

I did used to do it with savoy and roast potatoes but spouts are more Belgian.

 

[Josh]

Sure.

Thanks 'cuffs!

I LOVE Trappist beers, I'll be sure to use one.

 

[Vincent86]

There's a Belgian dish I make called Cabonnade Flamande which I put two bottles of McChouffe in. Slow cook for a couple of hours, it's bloody lovely.

Lol wut, No French please, that's 'stoverij', just a tad better than our local 'zuurvlees' which is made often with horsemeat, peperkoek and molasses