Soaking food in beer

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Beer batter, I can understand. Same with seafood where beer is added as a boiling agent. Otherwise, beer is for drinking, dammit!
 
Yeah beer is my go-to for liquid to cook meat in. Most broths and bullions have too much salt for me to really play with them beyond using them as-is.
I have a couple of Big Gulp type plastic cups I use for mixing my seasonings in with the beer, I'll dump in half the bottle, then whatever seasonings, then stir and add the remainder of the bottle. Between the fizz and the stirring it's pretty good at mixing it. Sort of an extension of how I do the early mixing on my bloody marys.
Last night was pretty simple, Aldi Basic German Lager, onion and garlic powder, Steak Seasoning, and some steak sauce. Left a sirloin tip roast to soak in that for a while, then threw it in the oven for a while with the liquid. Not bad. Made better, made worse.
 
Maiden-TieJuan said:
Try adding in pureed onions. Makes the meat you are marinating fall apart and Hella tasty.
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XYZpdq said:
Yeah beer is my go-to for liquid to cook meat in. Most broths and bullions have too much salt for me to really play with them beyond using them as-is.
I have a couple of Big Gulp type plastic cups I use for mixing my seasonings in with the beer, I'll dump in half the bottle, then whatever seasonings, then stir and add the remainder of the bottle. Between the fizz and the stirring it's pretty good at mixing it. Sort of an extension of how I do the early mixing on my bloody marys.
Last night was pretty simple, Aldi Basic German Lager, onion and garlic powder, Steak Seasoning, and some steak sauce. Left a sirloin tip roast to soak in that for a while, then threw it in the oven for a while with the liquid. Not bad. Made better, made worse.
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Actually, those sound like some damn good recipes.
 
Shokew said:
Actually, those sound like some damn good recipes.
Click to expand...
Oh yeah, if you want to forgo the beer, try rubbing honey into the meat/marinating in honey mix (1 part honey to 1 1/4 parts water, or more water as desired). The enzymes in the Bee vomit (honey) help to relax the bonds of protien in the meat and makes it tender as hell. It doesn't leave much of a taste behind if you rinse it throughly after marinating.

I love the onion/beer one the best, tho. When you puree the marinade and use it during service like an A1 or something, it makes life worth living.
 
I picked up DuClaws "For Pete's Sake" imperial chocolate/peanut butter imperial stout. Gonna pour a bottle in the slow cooker for the chilli I'm making
 
Hard cider is a nice marinade for pork roasts. Gives it a slightly sweeter glaze. Let a pork roast soak for a while after rubbing it with sage and crushed rosemary and it comes out tasting lovely. More as a roast you slice rather than pulled-style.
 
It's good in a pot roast, especially a stout or porter, and the drippings can be reduced further if wanted.
 
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