Any recipe suggestions? Favorite type of beer to use?
Stouts work well, like Guiness. Any beer really, but nothing over the top hoppy as the long cook evaporates the liquid and the hops concentration can get too bitter. The secret to a good braised dish is to brown the meat really well to start and don’t skimp on the onions.
+1, I like porters or dubbels. I’ve used New Belgium 1554 in a couple of beef stews and I think it would nice in a pot roast, too.
I ruined a pot of beans by adding a very hoppy beer to it. I think something sweet and malty with low hop character would work well. Perhaps a coffee stout or porter as the braising liquid for your pot-roast. Or one of the chili infused beers.
+1 for Guinness. Makes a terrific stew or pot roast.
I rarely cook with hoppy beers. I do use them in pickling.
+1 to anything but a hoppy beer for cooking - concentrated hoppiness in food is not good. Guinness is great in stew. Beer in chili is mighty good too.
If you have an AHA membership, Sean Paxton published a Flemmish Carbonnade recipe in Zymurgy a few years back. It’s a beef/lamb stew, but I think it could be adapted to pot roast easily. (Don’t cut up the meat and perhaps reduce the liquid a bit.)
I ruined some braised beef ribs using Deschute Mirror Pond, and that’s not even very hoppy. Now I use homebrewed porters, oatmeal stout or a nice brown ale like Moose Drool.
I ended up using a “past its prime” homebrew Belgian dark strong. It turned out great.
Me too! I store too old beers together in a case set aside for cooking. Those flavors get lost in cooking and mixing with other ingredients.
Man, a ‘past its prime’ BDSA must be pretty old !
I did short ribs in a Brett Saison (think Oro de Calabaza) and they turned out great. I’d have to look up what all was in it, but I know onions, celery, and carrots, salt, pepper, bay leaves.
I like to use smoke beers for roasting meat. In fact, I’m doing a pork roast this weekend with my Wholly Smoke Ale that is 98% smoked malts (and 2% Carafa III for color). The beer adds an underlying smokiness and I usually season with some cumin, smoked paprika, and other seasonings to add a little more smokiness. I use carrots, celery, potatoes, and onion and they all taste delicious as a side as they’ve braised alongside the meat. Again definitely brown your meat well as that is where most of your flavor comes from.