Guinness. Cooking is just about the only thing it's good for
don't mind me, I've used trapist ales to braise beef shank, and use aged scottich whiskeys in my onion soup
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I personally think Guinness is great... served warm. I dont know how anyone drinks it cold, entirely different taste. Though my stout of choice is sam adams imperial. But i dont think the chocolate and licorice hints would go well with corned beef.
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Agreed. As stouts go, I find Guinness weak, watery and insubstantial, but makes a decent stew IMO.
Just had a bottle of this last night:
https://craftypint.com/beer/2917/moon-dog-jumping-the-shark-2013
Best stout I've had in a looooong time, but wouldn't dream of cooking with it :)
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Mackeson stout is what my grandparents used to use and I assume there was a reason for that. I'm not much of a chef myself.
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Beer Braised Beef is amazing.
Put Beef Shank in a slow cooker / dutch over or at the very least a pot with a tight-fitting lid
Add a few sturdy vegetables, like Radish or Carrot
throw some herbs in, if you give a fuck
choose your favorite full-flavored beer, and pour until it's about 2/3 to 3/4
Cook at a very low temperature for as long as possible. After a few hours, check how the liquid is holding up, and top it up if it looks like it needs it at the end, you want the liquid to be gooey, but not gone
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That sounds good! Wish I could cook but I'm sure I can try it somewhere. :)
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I don't have any suggestions, but you just inspired me to make some beer bread! :)
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we use mackesons ale for a good steak and ale cassrole cooked in a slow cooker :)
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I have not tried cooking with a stout yet but I have tried with some good brown ales and it has not tasted great so far which is why I have not tried again since.
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I have to agree with Guinness. I'm not a beer drinker, so any beer that gets left behind at my house gets used for cooking. I haven't really noticed a big difference in taste between them, but I have used Guinness in roast, corned beef (flat cut is best and not too much liquid) ,beer bread and beer cheese dip and it worked great. Plus it's reasonably cheap.
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I prefer point cut myself, but I care not for my health, and like my meat to fall apart.
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Guiness is usually the go to. Another one might be the Castle Island Stout (out of Norwood), but a tad pricey.
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Can't really make any suggestions as such. Would have suggested Doom Bar but that's bitter not stout.
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Try an Imperial Russian Stout if you can get a hold of it. It gets the name from the sharper undertones that hint at vodka, and has quite a strong flavor at that.
Might be good enough to drown out the jucky taste of corned beef :)
Failing that, Murphy's Irish Stout may be preferable over Guiness, and it doesn't have the burnt flavor of the latter.
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I've used Brooklyn Black Chocolate Stout in stew recipes with great success - it's very rich and slightly sweet in the glass, which makes it perfect for cooking. Brooklyn Brewery. Also a fantastic beer used for beer purposes.
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So like it says in the title, I've got a slow cooker recipe I'll be making Tuesday for corned beef that calls for a stout beer for cooking. Any chefs, or wanna be chefs have a recommendation on a good stout for cooking with? I cook the cabbage seperately, as my kids wont eat the damn meat if I cook it with it, if that makes any difference to your recommendation.
Ps. Dont recommend something you googled just for the sake of bumping the thread, dont fuck with a mans food. Lol,
Obligatory GA Please bump if you enter.
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