German Oktoberfest Red Cabbage Corned Beef Written By Walker Haddly samedi 28 mai 2022 Add Comment Edit Rick3 Initiate (1) Mar 14, 2021 Hello. My wife is cooking a lovely corned beef for a nice St. Patrick's day meal. All of her recipes call for beer. But which beer is appropriate? My first thought is Guinness but she doesn't think the flavors will match up. I did see a recipe using Killians Irish Red, which used to taste good years ago but not since that big bad mega-tasteless brewery took them over years ago... Should we use an Irish red? Which would you suggest? Or is a Guinness the best choice? Or a good micro-brew good? We live in NJ so we are limited to what is available in our state. Thanks for any suggestions. MNAle Poo-Bah (2,349) Sep 6, 2011 Minnesota Society steveh Poo-Bah (3,385) Oct 8, 2003 Illinois Society Of course we need to, once again, point out that there are multiple Guinnesses (Guinni?) to choose from. Personally, if I was going to cook with any of them I'd bypass the Draught -- it's a good drinker, but not enough character to add much to a dish. I most often just drink a Guinness with my corned beef, but if I was to add some to the mix (and we use a Crock Pot, we don't boil it), I'd use a little Extra Stout at the bottom of the pot to keep the flat cut from scorching. Bitterbill Poo-Bah (8,058) Sep 14, 2002 Wyoming Society Perhaps he is speaking of when Killian's used to be an Irish Ale vs Lager? I can understand where he's coming from based on that assumption. steveh Poo-Bah (3,385) Oct 8, 2003 Illinois Society Wait, Killian's has been around (in the US) since I was still in college? I honestly thought I had never seen it until sometime in the 90s. LarryV Poo-Bah (2,927) Jun 13, 2001 Massachusetts Society Let your wife pick the beer, that way you're off the hook if she doesn't like it. I think an Irish red would be a good choice but a Guinness would work fine as well. I've made it before with a bottle of Miller High Life and it was good. Cheers and enjoy! jesskidden Poo-Bah (2,430) Aug 10, 2005 New Jersey Society Trader Well, I imagine it took awhile to make it to the entire US - Coors, the brewing company, didn't reach full national distribution until 1991 (oddly, Indiana was the last state, due to their 3-Tier laws which prohibited exclusive distributor deals and had some regulations against refrigerated beer that Coors didn't like) and Killian's might have took awhile longer, depending on market? 1981 was the year they signed the licensing agreement for the brand.Yeah, Coors dumbed it down but most would consider that they were a "big bad mega-tasteless brewery" before and after that. bbtkd Poo-Bah (14,115) Sep 20, 2015 South Dakota Society Trader I'd suggest a non-sweet bourbon barrel-aged stout. Examples include Central Waters Bourbon Barrel Aged Stout, Lagunitas Willettized Coffee Stout, or Founders KBS. There are hundreds of others. OP, I'd suggest listing your location in your profile. I could possibly recommend specific beers for your area, though at least one of the above should be available near you no matter where you are. My wife puts me in charge of the St. Paddies day fixins, she showed me a recipe in the monthly Costco tag for a recipe, it called for a stout, I'll probably use the best stout on the planet, Old Rasputin. That being said, I've braised a couple of beef briskets on the gas grill and used Lagunitas Imperial stout in the bomber. Whatever happened to that? Bitterbill Poo-Bah (8,058) Sep 14, 2002 Wyoming Society Yeah, he said that he is in New Jersey. I had always thought that NJ had some of the best distribution in the US. beertrip and steveh like this. Urk1127 Poo-Bah (2,014) Jul 2, 2014 New Jersey Society Trader My father does this every year. He hinestely uses whatver he has on deck. Guinness extra stout is usually his move though woodchipper Meyvn (1,492) Oct 25, 2005 Connecticut Society At our house we are currently having a corned beef vs. bangers and mash debate. Who new dinner in St Patricks week could be controversial? PapaGoose03 Poo-Bah (3,480) May 30, 2005 Michigan Society I personally have never cooked a corned brisket with beer, but I can imagine that the hops in hop-forward beers could conflict with the corned flavor and bitter the meat. I'd go with a stout, porter, scotch ale, bock/dopplebock or even a light-colored beer with minimal hops such as an American blonde ale (definitely not a Belgian blonde). zid Poo-Bah (1,733) Feb 15, 2010 New York Society Trader Most recipes that call for beer without being more specific are written with ubiquitous lagers in mind - like Budweiser. Corned beef recipes are probably written with that in mind, or Guinness or Killians - but would specify if the latter. Considering the various recipes out there, you'd probably be OK with any of those. Don't use a "craft" or local beer (or micro-beer) or you run the risk of being blamed for a bad result. People are right when they say to listen to your wife though - so go with something like regular Budweiser. defunksta Meyvn (1,366) Jan 18, 2019 North Dakota Trader Same debate here! We're going with corned beef and cabbage. Sausage and mashed potatoes can go with anything. On the other hand, corned beef reminds me of the Irish. Hope you work it out! Rick3 Initiate (1) Mar 14, 2021 My wife is quite the beer snob herself. But I don't like any pilsner. I like the extra stout. Yes. I knew something changed with it before say 2010 but after 2000 that made me not like it anymore. I thought that was when they were bought out but I guess notm Rick3 Initiate (1) Mar 14, 2021 Old Rasputin is definitely the best but I saw them in cans recently and was turned off. What's with all the canned beer nowadays? bubseymour Poo-Bah (3,399) Oct 30, 2010 Maryland Society Trader Cheap AALs are the way to go with Irish foods like Bangers or Corned beef. Have a Guiness with the meal but not in it. A guy I know has won numerous chili cookoffs with Old Chub included in the chili. bubseymour Poo-Bah (3,399) Oct 30, 2010 Maryland Society Trader Yeah, not to hijack the thread but I've notice a lot of the long standing German beers are moving to 16oz cans as well. Hopefully it brings freshness but not the artificially inflated pricing per oz that comes with (thank you American craft Brewers). when it comes to braising/brining, adjunct lager is the go-to. Other beers will introduce odd flavors and have weird results where adjunct lagers are the simple concoction of barely, hops, water and an adjunct like corn or rice. Great as an ingredient. Not so great for beer snobs. stout, for example, will darken a braise and therefore the meat. Not great for presentation. An Irish red might bring unwanted flavors of dark fruits and hops. Adjuncts by comparison are light in coloration and simple in complexity. steveh Poo-Bah (3,385) Oct 8, 2003 Illinois Society In the Fall I use a good German Okto-Marzen in mine. Off season it's usually Guinness Extra. I follow the old Justin Wilson rule, "Never cook with something you wouldn't drink." Word to the wise. Your wife is not a snob for having a preference. We can all have a preference without being prejorative. If you are braising or boiling the beer it matters not what shit you use. Yes. Just stop and think. For boiling beef, a cut of beef that is universally one of the least desirable cuts (hence the corning process) you really just need something that does not detract. Something wet. Something less miserable when boiled down. So anything that is not overly bitter. As boiling concentrates bitter. Cheap AAL is your best bet. Really. No need to overthink this. Or listen to her and make a miserable beef all the more terrible with what ever Godforsaken brew she thinks is necessary. Cheers. jesskidden Poo-Bah (2,430) Aug 10, 2005 New Jersey Society Trader Well, from quotes from the brewery and other sources, it seems the Coors version was always warm-fermented with Coors' lager yeast (aka a "bastard ale", which was typical of a lot of non-craft "ales") once it left the pilot brewery and went into full production. According to some wire service stories during test marketing: * The 4.3% abw (5.375% abv) was also too high for some states' "beer" definition. Papazian's Microbrewed Adventures discusses the yeast situation, but isn't clear about dates or test market versions, etc. And the recipe was dumbed down, according to a 1981 UPI story: Later, and probably after more tweaking, too, they dropped the fine print "Ale" from the label entirely and it was labeled "Premium Lager" - around 1990 it appears. Doesn't look like the current label says either on the main part of the label, just a small "LAGER" on the side after "GOLDEN, CO". bubseymour Poo-Bah (3,399) Oct 30, 2010 Maryland Society Trader Justin Wilson, there's a name I have heard in a long time. Used to love watching his shows (and Bob Ross) back in college. Justin always drank his wine with his cooking shows that's for sure. BruChef Initiate (180) Nov 8, 2009 New York As some ppl have mentioned, hop forward beers will add unpleasant bitterness. Especially in this case where you will be simmering/boiling which inevitably will result in reducing and concentrating hop bitterness. Same will happen with the bitter roast characteristics of Guinness. AAL is the easiest and best bet as suggested. Although another route you could go is a phenol forward (Hefe, Belgian wheat, saison etc) or spiced Belgian or winter spiced ale. Some of the spices commonly used or characteristics of the yeast in those beers (clove, nutmeg, coriander, allspice, etc.) might play well with the spices commonly used in cooking corned beef. Good luck! You can't go wrong using Guinness. Any dark beer like a stout or porter will be great imo. I know Black Butte (porter) by Deschutes has a big reputation as being a great beer to cook with but yeah my vote is Guinness I think that will turn out nice steveh Poo-Bah (3,385) Oct 8, 2003 Illinois Society nc41 Poo-Bah (2,771) Sep 25, 2008 North Carolina Society Trader If it's an Irish dish and it calls for beer I'd guess Guinness, a dry stout sounds about right though. I wouldn't think Harp, or anything resembling an AAL or lager. MNAle Poo-Bah (2,349) Sep 6, 2011 Minnesota Society So, you drink your Guinness Extra after heating it to >200°F? J/K... As with any cooking ingredient, it is the flavors, aromas, and colors in the final dish that are at issue. The Spruce Eats, regarding corned beef cooked in beer, says: "The type of beer you use will definitely have a direct effect on the taste of the corned beef so make sure you choose carefully and pick something you like to drink. Just keep in mind that a dark stout may overpower the finished product and a light beer probably won't have enough depth. A golden lager that isn't too bitter will add just enough flavor and interest to the final dish." Bitterbill Poo-Bah (8,058) Sep 14, 2002 Wyoming Society I eat Corned Beef and Cabbage once a year. I eat Bangers and Mash often. I just had to throw that in. nc41 Poo-Bah (2,771) Sep 25, 2008 North Carolina Society Trader Lol, I've never had corned beef but I'm sure your research is dead on. How about Shepard's Pie? Please don't ruin that for me, or stuffed cabbage rolls. steveh Poo-Bah (3,385) Oct 8, 2003 Illinois Society No mention of quantity to use, or not (didn't read the recipe yet) -- I always use a full (11.2 - 12 oz) bottle in my chili, but I have a lot of different ingredients in my recipe and have experimented a lot over the years. I would probably only use a few ounces in a corned beef recipe. But just as everyone points out about beer, everyone's tastes differ too. I enjoy big flavors in a lot of foods. nc41 Poo-Bah (2,771) Sep 25, 2008 North Carolina Society Trader Never cooked anything with beer except Brats. I might try it in Chili next time, but I use so much pepper it might just disappear. medeiroscosper59.blogspot.com Source: https://www.beeradvocate.com/community/threads/best-beer-to-cook-corned-beef.656250/ Share this post
Hello. My wife is cooking a lovely corned beef for a nice St. Patrick's day meal. All of her recipes call for beer. But which beer is appropriate? My first thought is Guinness but she doesn't think the flavors will match up. I did see a recipe using Killians Irish Red, which used to taste good years ago but not since that big bad mega-tasteless brewery took them over years ago... Should we use an Irish red? Which would you suggest? Or is a Guinness the best choice? Or a good micro-brew good? We live in NJ so we are limited to what is available in our state. Thanks for any suggestions.
Of course we need to, once again, point out that there are multiple Guinnesses (Guinni?) to choose from. Personally, if I was going to cook with any of them I'd bypass the Draught -- it's a good drinker, but not enough character to add much to a dish. I most often just drink a Guinness with my corned beef, but if I was to add some to the mix (and we use a Crock Pot, we don't boil it), I'd use a little Extra Stout at the bottom of the pot to keep the flat cut from scorching.
Perhaps he is speaking of when Killian's used to be an Irish Ale vs Lager? I can understand where he's coming from based on that assumption.
Wait, Killian's has been around (in the US) since I was still in college? I honestly thought I had never seen it until sometime in the 90s.
Let your wife pick the beer, that way you're off the hook if she doesn't like it. I think an Irish red would be a good choice but a Guinness would work fine as well. I've made it before with a bottle of Miller High Life and it was good. Cheers and enjoy!
Well, I imagine it took awhile to make it to the entire US - Coors, the brewing company, didn't reach full national distribution until 1991 (oddly, Indiana was the last state, due to their 3-Tier laws which prohibited exclusive distributor deals and had some regulations against refrigerated beer that Coors didn't like) and Killian's might have took awhile longer, depending on market? 1981 was the year they signed the licensing agreement for the brand.Yeah, Coors dumbed it down but most would consider that they were a "big bad mega-tasteless brewery" before and after that.
I'd suggest a non-sweet bourbon barrel-aged stout. Examples include Central Waters Bourbon Barrel Aged Stout, Lagunitas Willettized Coffee Stout, or Founders KBS. There are hundreds of others. OP, I'd suggest listing your location in your profile. I could possibly recommend specific beers for your area, though at least one of the above should be available near you no matter where you are.
My wife puts me in charge of the St. Paddies day fixins, she showed me a recipe in the monthly Costco tag for a recipe, it called for a stout, I'll probably use the best stout on the planet, Old Rasputin. That being said, I've braised a couple of beef briskets on the gas grill and used Lagunitas Imperial stout in the bomber. Whatever happened to that?
Yeah, he said that he is in New Jersey. I had always thought that NJ had some of the best distribution in the US.
My father does this every year. He hinestely uses whatver he has on deck. Guinness extra stout is usually his move though
At our house we are currently having a corned beef vs. bangers and mash debate. Who new dinner in St Patricks week could be controversial?
I personally have never cooked a corned brisket with beer, but I can imagine that the hops in hop-forward beers could conflict with the corned flavor and bitter the meat. I'd go with a stout, porter, scotch ale, bock/dopplebock or even a light-colored beer with minimal hops such as an American blonde ale (definitely not a Belgian blonde).
Most recipes that call for beer without being more specific are written with ubiquitous lagers in mind - like Budweiser. Corned beef recipes are probably written with that in mind, or Guinness or Killians - but would specify if the latter. Considering the various recipes out there, you'd probably be OK with any of those. Don't use a "craft" or local beer (or micro-beer) or you run the risk of being blamed for a bad result. People are right when they say to listen to your wife though - so go with something like regular Budweiser.
Same debate here! We're going with corned beef and cabbage. Sausage and mashed potatoes can go with anything. On the other hand, corned beef reminds me of the Irish. Hope you work it out!
My wife is quite the beer snob herself. But I don't like any pilsner. I like the extra stout. Yes. I knew something changed with it before say 2010 but after 2000 that made me not like it anymore. I thought that was when they were bought out but I guess notm
Old Rasputin is definitely the best but I saw them in cans recently and was turned off. What's with all the canned beer nowadays?
Cheap AALs are the way to go with Irish foods like Bangers or Corned beef. Have a Guiness with the meal but not in it. A guy I know has won numerous chili cookoffs with Old Chub included in the chili.
Yeah, not to hijack the thread but I've notice a lot of the long standing German beers are moving to 16oz cans as well. Hopefully it brings freshness but not the artificially inflated pricing per oz that comes with (thank you American craft Brewers).
when it comes to braising/brining, adjunct lager is the go-to. Other beers will introduce odd flavors and have weird results where adjunct lagers are the simple concoction of barely, hops, water and an adjunct like corn or rice. Great as an ingredient. Not so great for beer snobs. stout, for example, will darken a braise and therefore the meat. Not great for presentation. An Irish red might bring unwanted flavors of dark fruits and hops. Adjuncts by comparison are light in coloration and simple in complexity.
In the Fall I use a good German Okto-Marzen in mine. Off season it's usually Guinness Extra. I follow the old Justin Wilson rule, "Never cook with something you wouldn't drink."
Word to the wise. Your wife is not a snob for having a preference. We can all have a preference without being prejorative. If you are braising or boiling the beer it matters not what shit you use. Yes. Just stop and think. For boiling beef, a cut of beef that is universally one of the least desirable cuts (hence the corning process) you really just need something that does not detract. Something wet. Something less miserable when boiled down. So anything that is not overly bitter. As boiling concentrates bitter. Cheap AAL is your best bet. Really. No need to overthink this. Or listen to her and make a miserable beef all the more terrible with what ever Godforsaken brew she thinks is necessary. Cheers.
Well, from quotes from the brewery and other sources, it seems the Coors version was always warm-fermented with Coors' lager yeast (aka a "bastard ale", which was typical of a lot of non-craft "ales") once it left the pilot brewery and went into full production. According to some wire service stories during test marketing: * The 4.3% abw (5.375% abv) was also too high for some states' "beer" definition. Papazian's Microbrewed Adventures discusses the yeast situation, but isn't clear about dates or test market versions, etc. And the recipe was dumbed down, according to a 1981 UPI story: Later, and probably after more tweaking, too, they dropped the fine print "Ale" from the label entirely and it was labeled "Premium Lager" - around 1990 it appears. Doesn't look like the current label says either on the main part of the label, just a small "LAGER" on the side after "GOLDEN, CO".
Justin Wilson, there's a name I have heard in a long time. Used to love watching his shows (and Bob Ross) back in college. Justin always drank his wine with his cooking shows that's for sure.
As some ppl have mentioned, hop forward beers will add unpleasant bitterness. Especially in this case where you will be simmering/boiling which inevitably will result in reducing and concentrating hop bitterness. Same will happen with the bitter roast characteristics of Guinness. AAL is the easiest and best bet as suggested. Although another route you could go is a phenol forward (Hefe, Belgian wheat, saison etc) or spiced Belgian or winter spiced ale. Some of the spices commonly used or characteristics of the yeast in those beers (clove, nutmeg, coriander, allspice, etc.) might play well with the spices commonly used in cooking corned beef. Good luck!
You can't go wrong using Guinness. Any dark beer like a stout or porter will be great imo. I know Black Butte (porter) by Deschutes has a big reputation as being a great beer to cook with but yeah my vote is Guinness I think that will turn out nice
If it's an Irish dish and it calls for beer I'd guess Guinness, a dry stout sounds about right though. I wouldn't think Harp, or anything resembling an AAL or lager.
So, you drink your Guinness Extra after heating it to >200°F? J/K... As with any cooking ingredient, it is the flavors, aromas, and colors in the final dish that are at issue. The Spruce Eats, regarding corned beef cooked in beer, says: "The type of beer you use will definitely have a direct effect on the taste of the corned beef so make sure you choose carefully and pick something you like to drink. Just keep in mind that a dark stout may overpower the finished product and a light beer probably won't have enough depth. A golden lager that isn't too bitter will add just enough flavor and interest to the final dish."
I eat Corned Beef and Cabbage once a year. I eat Bangers and Mash often. I just had to throw that in.
Lol, I've never had corned beef but I'm sure your research is dead on. How about Shepard's Pie? Please don't ruin that for me, or stuffed cabbage rolls.
No mention of quantity to use, or not (didn't read the recipe yet) -- I always use a full (11.2 - 12 oz) bottle in my chili, but I have a lot of different ingredients in my recipe and have experimented a lot over the years. I would probably only use a few ounces in a corned beef recipe. But just as everyone points out about beer, everyone's tastes differ too. I enjoy big flavors in a lot of foods.
Never cooked anything with beer except Brats. I might try it in Chili next time, but I use so much pepper it might just disappear.
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