6 Tasty Ways to Cook with Beer

Don’t limit beer to drinking — especially on St. Patrick’s Day. Find sweet and savory recipe ideas for cooking with beer.

Food Stylist: Susan Spungen
Prop Stylist: Pamela Duncan Silver

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Food Stylist: Susan Spungen Prop Stylist: Pamela Duncan Silver

Photo by: Anna Williams

Anna Williams

Don’t limit beer to drinking — especially on St. Patrick’s Day. A splash here and there adds complex flavor to stews and braises, and it tastes especially delicious in cheesy foods. You may have heard about adding vodka or vinegar to your pie dough, but what about beer? Just a touch helps yield flaky results in

Food Network Magazine’s recipe for beef pot pies with cheddar crust (pictured above). Beer is also a valuable ingredient in desserts. Stout and chocolate are a popular pairing: The dark brew’s rich coffee notes taste heavenly with cocoa-heavy treats. And darker ales tend to have a toasted caramel taste.

Not a beer drinker? No problem. Cooking with beer doesn’t mean your meal will taste like a hoppy pint. Think of beer as a flavor enhancer. It adds a “wow” factor that most people won’t be able to identify — they’ll just be begging you for the recipe. So crack open a bottle and get cooking! These recipes are perfect for St. Patrick’s Day, or for any night when the craving for comfort food strikes.

Photo by: Brian Kennedy ©2013, Television Food Network, G.P. All Rights Reserved

Brian Kennedy, 2013, Television Food Network, G.P. All Rights Reserved

For some, corned beef and cabbage is the only way to go on St. Paddy’s Day. If you agree, try adding stout to this year’s feast with Food Network Kitchen’s slow-cooker version. Instead of curing the brisket in brine (which can require up to 10 days), cook the brisket low and slow directly in the pickling mixture.

Shepherd’s pie is another festive dish that can be enhanced by either light or dark beer. Choose your favorite and make Melissa d’Arabian’s easy recipe.

Food Styling: Jamie Kimm
Prop Styling: Marina Malchin

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Food Styling: Jamie Kimm Prop Styling: Marina Malchin

Since the Irish holiday lands on a Tuesday this year, you may be looking for a quick and easy recipe. Food Network Magazine’s Beer-Braised Chicken tastes like it’s been simmering on the stove for hours but comes together in less than an hour. Flavored with bacon, whole-grain mustard and thyme, it’s a comforting meat and potatoes dinner to enjoy on a weeknight.

GOUDAANDBEER
FONDUE BREAD BOWL
Food Network Kitchen
Food Network
Crusty Bread, Gouda Cheese, Swiss Emmentaler Cheese, Cornstarch, Lager Beer, Lemon
Juice, Dijon Mustard, Kosher Salt, Garlic, Apples, Pears

GOUDAANDBEER FONDUE BREAD BOWL Food Network Kitchen Food Network Crusty Bread, Gouda Cheese, Swiss Emmentaler Cheese, Cornstarch, Lager Beer, Lemon Juice, Dijon Mustard, Kosher Salt, Garlic, Apples, Pears

Photo by: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Matt Armendariz, 2014, Television Food Network, G.P. All Rights Reserved

You can’t go wrong with beer and cheese — whether it be in fondue (pictured above), mac and cheese, or a grilled cheese sandwich (with your leftover corned beef).

Food Stylist: Susan Spungen
Prop Stylist: Pamela Duncan Silver

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Food Stylist: Susan Spungen Prop Stylist: Pamela Duncan Silver

Photo by: Con Poulos

Con Poulos

For a salty-sweet fix, try Food Network Magazine’s pretzel candies (pictured above). Brown ale is the way to go when it comes to caramel.

But if you sway in the way of chocolate for dessert, chocolate stout cupcakes are always a good idea.

More Delicious Beer Pairings and Recipe Ideas:

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