There’s nothing like a long, cool beer for quenching the thirst during summer. But beer can also be eaten. It’s a great flavour enhancer for many dishes including marinades, stews, breads and even desserts.
Beer was first brewed from a variety of cereals such as wheat, oats, rice, millet and sorghum. It was used for braising and poaching as well as a leavener and flavour for breads and cakes.
Some recipes that incorporate wine can also be prepared with a beer. The flavour will be more malty and toastier. Just choose a beer that you enjoy — as with cooking with wine, you should never use a beer that you wouldn't drink.
Ale is an English classic with its earthy, fruity flavours that marry well with cheeses and fish and chips. Bitter is a buffer for rich fatty meats and a little is perfect for slow-roasting pork for tacos.
Stout is black and dry with an almost coffee-chocolate flavour — perfect for chocolate cakes and desserts. Porter is like a combo of stout and pale ale — great for casseroling beef.
Resist the temptation to use more beer than the recipe states — it’s an enhancement. And you don't have to worry about getting drunk — the alcohol evaporates during cooking.
Makes about 3/4 cup, enough for marinating 750g meat. Great for beef, lamb, chicken and pork.
1/4 cup olive oil
1/2 cup malty beer
2 tablespoons balsamic vinegar
2 cloves garlic, crushed
salt and pepper to taste
1 teaspoon each: dry mustard, dried basil, oregano, thyme
- To prepare the marinade, whisk together the oil, beer and vinegar. Add the remaining ingredients and mix well.
- Pour over the meat and marinate for at least 2 hours in the fridge.