Good Words Never Die

Cooking With Beer

Simmering the meat in beer adds a wonderful deep flavor



Simmering the meat in beer adds a wonderful deep flavor 





  • 2 lbs brisket or chuck roast, cut into 1-2″ cubes
  • 3 Tbsp cornstarch
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 3 Tbsp olive oil
  • 1 onion, thickly chopped
  • 2 cloves garlic, minced
  • 1-2 bottles GF beer
  • 2 sprigs fresh rosemary (or 1 tsp dry)
  • 1 tsp thyme

Toss beef in cornstarch seasoned with salt and pepper, until coated. Heat oil in a dutch oven, then sear beef on all sides. Remove and set aside.

To pot add onions and garlic (and a bit more oil if needed), and saute for 3 minutes. Add 1 bottle of beer, scraping up any brown bits on bottom of pot with wooden spoon. Add herbs, bring to a boil, then add meat. If needed, add more beer until liquid level is just below the top of meat.

Remove from stove and continue baking in oven at 350°F for 60 minutes, or until meat is fork-tender.






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