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.
Photographer: Jennifer Davick
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.
- Recipe: Beer-Braised Short Ribs