Beer isn’t just for sipping—it can add dimension to a dish as an ingredient, too. Just as wine is incorporated into stews, sauces and marinades, beer can play a similar role, imparting savory, malty flavors to the finished dishes. Try using one of your favorite brews in the recipes below (just in time for St. Patrick’s Day!), and save the rest of the bottle for the chef.
|Warm Beer and Cheddar Dip
Made with beer and lots of cheddar cheese, this warm, hearty dip is just the thing for casual parties. Be sure to add the cheese slowly, allowing each batch to melt before adding more, to ensure smooth results.
|Beer-Steamed Mussels with Salted Black Beans
In this recipe, mussels steam in a fragrant broth of ginger, chilies and light beer, flavored with Chinese salted black beans. If you like, serve the mussels with rice noodles or cellophane noodles.
|Beer-Battered Onion Rings
You can serve these classic onion rings in their time-honored role: alongside a juicy cheeseburger or riding atop a grilled steak. But they are also a winning appetizer, especially when accompanied with a pint of cold, frothy beer. Sweet Vidalia onions, which are mellower than yellow onions, are a particularly tasty choice.
|Grilled Emmer Flatbread
Emmer, also known as farro, is an ancient variety of wehat with a full-bodied flavor. Here, charring brings out the toasty flavor of the grains. Enjoy this flatbread hot off the grill, and try serving it with yogurt and fresh herbs.
|Beer-Can Chicken with Shrimp Skewers
This recipe offers something for everyone—crispy roasted chicken, succulent shrimp and a medley of summer vegetables—all cooked on a backyard grill.
|Beer-Braised Barbecued Chicken
In our version of barbecued chicken, the chicken is first braised on the stovetop until tender in a flavorful combination of beer and barbecue sauce, then quickly grilled just before serving. Use only thighs, drumsticks and wings for this recipe; chicken breasts will turn out dry when braised and grilled.
|Braised Brisket with Beer & Onion Sauce
In this version of braised beef brisket from Chef Jamie Kennedy, the meat is slowly cooked in a sauce of lager beer, chopped tomatoes and onions until fork-tender.
This quick recipe stars ground spices and lager, which has a mild taste and golden color. Serve with grilled Yukon Gold potato wedges: just parboil the potatoes in salted water for about 10 minutes, then grill alongside the beef, turning occasionally so they brown on all sides and become fork-tender.
Mustard has always been a favorite among the condiments. Add beer and it’s even better! The darker the beer that you use, the more intense the flavor will be.
|Beer-Braised Pork Roast
In this recipe the flavor of beer subtly permeates pork shoulder during slow cooking. Serve the pork with buttered egg noodles or a crusty loaf of bread to soak up the flavorful braising liquid.
We happen to agree – beer is an amazing partner to food as an ingredient. All these classic recipes prove it:)
[…] Cooking with Beer […]
I have always liked to eat things that were cooked with beer in them, like fish tacos and meats cooked with special marinade. However, I have never actually cooked with alcohol before and would love to try making your braised brisket with beer and onion sauce. However, do you know what percentage of the alcohol remains after cooking it?
Almost none of the alcohol will remain in your finished dish.