Here are 12 recipes that use beer to make meat taste so much better!
1. Make a Belgian stew
Simmer some beef in Belgian trappist beer to make Carbonade, a Flemish beef and onion stew. The Tribune runs down how to make it here.
Brown some seasoned beef stew meat in oil and remove. Saute some sliced onions in same pan, and when brown, stir in a couple tablespoons of flour to create a roux; cook for 2 to 3 minutes. Add meat back to pan with a bottle or two of beer, a cup-ish of beef stock, a couple of tablespoons of cider vinegar and some thyme and bay leaf. Simmer slowly until meat is tender, maybe a couple hours, then serve with noodles or bread and Dijon mustard.
2. Pan fry some spicy shrimp
Here’s how you can use some stout to make some very unique seafood!
1 tablespoon olive oil
2 tablespoons butter
1/2 cup chopped onion (roughly 1 small onion)
2/3 cup beer
2 tablespoons tomato paste
1/4 cup sweet chili sauce (homemade or store bought)
1 tablespoon fresh cilantro or 1 teaspoon dried cilantro
Few pinches of cayenne pepper (optional)
1 pound raw shrimp*, peeled, deveined, and patted dry
Cooked rice or baked sweet potato, for serving
In a large skillet, heat the oil and butter until melted. Add onion and cook until soft, about 5 minutes. Add the beer, tomato paste, sweet chili sauce, and cilantro. Bring to a boil. If you want more heat, add a few pinches of cayenne pepper.
Once boiling, add the shrimp in a single layer without crowding the pan. Cook for 3 minutes. Flip then cook another 3 minutes or until the shrimp is pink, cooked through, and curled up (you may need to cut a test one since it’ll be hard to tell with the sauce). The timing may vary depending on your size of shrimp. Serve on top of rice or baked sweet potato.
*If using already cooked shrimp, cook in the sauce just until heated through. You don’t want to overcook them.
3. Candy some bacon
This recipe shows you how to use Guinness to make candied bacon. Drool.
1 lb thick cut bacon
½ cup dark brown sugar
⅓ cup stout beer
Preheat oven to 400*.
Line baking sheet with aluminum foil and set a wire cooling on top. Lay bacon on top of cooling rack.
Cook for 10 minutes.
Meanwhile, combine brown sugar and beer in a small bowl. After cooking for ten minutes, remove the bacon and brush one side with the beer mixture. Flip the bacon and brush the other side with the mixture as well.
Return the bacon to the oven for another 10-12 minutes or until it is as crisp as you like it.
4. Cook a chicken
A classic: shove a can of beer inside the chicken and cook it, giving it a unique flavour and making it incredibly tender. Here are some instructions.
1 4-pound whole chicken
2 Tbsp olive oil or other vegetable oil
1 opened, half-full can of beer, room temperature
1 Tbsp kosher salt
2 Tbsp chopped fresh thyme leaves, or 1 Tbsp dried thyme
1 Tbsp black pepper
1. Prepare your grill for indirect heat. If you are using charcoal, put the coals on one side of the grill, leaving another side free of coals. If you are using a gas grill, fire up only half of the burners.
2. Remove neck and giblets from cavity of chicken, if the chicken came with them. Rub the chicken all over with olive oil. Mix the salt, pepper, and thyme in a little bowl, then sprinkle it all over the chicken.
3. Make sure the beer can is open, and only half-filled with beer (drink the other half!) If you want, you can put a sprig of thyme (or another herb like rosemary or sage) in the beer can. Lower the chicken on to the open can, so that the chicken is sitting upright, with the can in its cavity. Place the chicken on the cool side of the grill, using the legs and beer can as a tripod to support the chicken on the grill and keep it stable.
4. Cover the grill and walk away. Do not even check the chicken for at least an hour. After an hour, check the chicken and refresh the coals if needed (if you are using a charcoal grill). Keep checking the chicken every 15 minutes or so, until a meat thermometer inserted into the thickest part of the thigh reads 160°F – 165°F. The total cooking time will vary depending on the size of your chicken, and the internal temperature of the grill. A 4 lb chicken will usually take around 1 1/2 hours. If you don’t have a meat thermometer, a way to tell if the chicken is done is to poke it deeply with a knife (the thigh is a good place to do this), if the juices run clear, not pink, the chicken is done.
5. Carefully transfer the chicken to a tray or pan. I say “carefully” because the beer can, and the beer inside of it, is quite hot. One way to do this is to slide a metal spatula under the bottom of the beer can. Use tongs to hold the top of the chicken. Lift the chicken, beer can still inside, and move it to a tray. Let the chicken rest for 10 minutes. Carefully lift the chicken off of the can. If it gets stuck, lay the chicken on its side, and pull out the can with tongs.
5. Batter some chicken in beer
Crispy outside, moist inside, and not just for fish.
1 large egg
3/4 cup beer
1 cup all purpose flour
1 teaspoon baking soda
1 teaspoon salt
black pepper, to taste
3 boneless skinless chicken breast halves
1 1/4 cups vegetable oil
Beat the egg in a bowl, stir in the beer, then the flour, baking soda, salt and pepper. Whisk until smooth.
Cover and let the batter stand for 25 to 30 minutes before using.
Cut the chicken into thin strips, so they will cook through quickly when submerged into the oil.
Pour the oil into a heavy bottom 10 inch skillet and heat the oil over medium heat until it reached 360 degrees F. Use a baking thermometer to check. Don’t over heat as the oil will start to smoke and will burn the chicken strips.
Use tongs to hold and dip each chicken strip into the batter. Hold each piece over the bowl and let any excess drip off.
Work quickly and gently lower each piece into the heated oil as it is ready.
The oil is very hot, so be careful not to burn yourself.
Once the chicken strip has been placed into the oil, you need to turn them after about one minute and turn occasionally until they are brown and crispy on the outside and cook right through on the inside.
Remove each piece with tongs and transfer to a plate lined with paper towels.
You will be cooking in batches as you go through the process of dipping in batter and submerging in the oil.
6. Slow cook some pork
The beer adds some more flavour to the mix, and makes the pork super tender.
1 (3.5 pound) boneless pork butt roast
1 large onion, sliced
12 ounces beer, such as a dark ale
1 tablespoon soy sauce
1 1/2 teaspoons smoked paprika
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
For BBQ Sandwiches:
2 cups barbecue sauce, plus more for serving
Sandwich or slider buns
Toppings of your choice such as onions, pickles
Place the roast and onion in a 3 1/2 to 4 quart slow cooker. Pour in the beer. Add the soy sauce, paprika, salt, and pepper. Cover and cook on low for about 6 hours, or until fork tender. Time will vary by slow cooker.
Transfer the meat to a cutting board. Using two forks, pull the meat apart into shreds, discarding any fat. Strain the onions, reserving 1 cup of the liquid. Return the shredded pork, onions, and reserved liquid to the slow cooker. Serve or make BBQ sandwiches.
For BBQ Sandwiches:
Stir in the barbecue sauce. Cover and cook on low for 15 minutes, or until heated through.
Serve on sandwiches between buns with toppings of your choice.