Cooking meat with beer/ale

Snax · 6 Apr 2011 at 20:29

Just a cautionary note to people. I tried to cook a beef stew with lots of ale for the first time a few nights ago. For those who have not tried this before it is a very simple dish- brown meat in butter, remove and soften onions in meat juices with some flour, add back meat and beer.

All going well until I tasted the dish as it was reducing- possibly the bitterest food I have ever created. I rescued the dish with sugar and redcurrant jelly which worked a treat.

If you cook beer and meat you nee to add sugar

don't panic if you end up with something like lemon malt meat beforehand though!

pooey · 6 Apr 2011 at 20:33

Which beer were you using? If you're using a decent ale it should be fine. I've never needed to add sugar.

Glaucus · 6 Apr 2011 at 20:34

No need to add sugar at all, don't taste sauce till it's reduced.

As above what beer did you use.

Snax · 6 Apr 2011 at 20:40

Tribute. 2 bottles for a kilo of steak.

Was utter Ming. I was shocked.

Glaucus · 6 Apr 2011 at 20:42

Nothing wrong with that beer, usually use ~500ml bottle and same of meat stock, never had your problem.

LeJosh · 6 Apr 2011 at 20:45

You need to let the sauce reduce and boil enough to get rid of the alcohol which then leaves the taste of the beer.

Tasting whilst reducing isn't a great idea.

Snax · 6 Apr 2011 at 20:46

Hmm will have to try again!

rgritchie · 6 Apr 2011 at 21:01

Try using Guinness and orange peel/juice.

alexakasloth · 6 Apr 2011 at 23:58

I've never had that problem when using ale (and most of the time just ale without stock) to make a beef stew. I usually prefer Spitfire, Newky Brown or Guiness, the last one is definately a winner.

PlacidCasual · 7 Apr 2011 at 07:17

Tribute is a pretty bitter ale, 2 bottles is probably overkill. I second the vote for half the beer and make up the rest with stock. That said I manage to get away with only margainly lower proportions than your 1 litre per kilo when making braised brisket in guiness and that turns out good each time.

a1ex2001 · 7 Apr 2011 at 09:19

Have used everything from Guiness to Spitfire and even the occasional can of John Smiths without ever having an issue that required sugar so I'd say your definately doing something wrong.

I'd say your best bet is to look up a recipe for beef and ale stew and follow it, this should guarentee an edible meal and then on future attempts you can customise it little by little to your prefference with extra herbs or muchroom ketchup etc.

Scam · 7 Apr 2011 at 19:13

There isn't anything better than a beef shin and Guinness stew, with lots of dumplings.