That bottle of brew isn't just for sipping. Pop a top, and pour your suds over seafood, into cake batter, or mix into sauces
for rich and flavorful results.|By Julia Rutland
You can use beer in place of water, wine, or broth in sauces and marinades, as we did in our Beer-Braised Short Ribs, or as
a poaching liquid.Flavor Tip: Brown the meat before braising for heartier taste.
Our best and most flavorful salad recipes play more than just a supporting role, they are the star of the table.
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