Dark beer in recipes

[lagatta]

I've mentioned a good local dark beer, St-Ambroise Oatmeal Stout. Here are a few ideas for using it, or similar dark beers, in recipes. I like it in a braise, and there are a couple of good stews in the list.

www.bbcgoodfood.com/howto/guide/top-10-ways-cook-stout

The page also mentions onion soup, which I wanted to point out because I've successfully made onion soup for vegetarian friends with this, without any meat stock.

[Deleted]

My husband has used dark beer for braising short ribs and also used it to make a wonderful marinade with lots of garlic and a smidgeon of marmalade and dry mustard.

I'd love to try the onion soup as we always seem to have a plethora of onions.

[Deleted]

Without actually following recipes, I have often used brown beer when stewing meat. 2/3 of the bottle for the pot, 1/3 for me. Unless I need to open another bottle.

[bixaorellana]

I've heard of putting it in chili. The onion soup certainly sounds like a good idea.

Generally I don't use recipes when cooking, and will pour in beer if I happen to have some & if it seems like a good idea.

However, I do remember reading about cake made with dark beer. I googled it and some of the recipes sound great:
www.google.com.mx/search?client=opera&q=dark+beer+cake&sourceid=opera&ie=UTF-8&oe=UTF-8

[Deleted]

The very first recipe in Lagatta's link that she posted is for a Black Velvet Cake.

[amboseli]

In Flemish stew (stoofvlees) dark beer is a must. Same goes for traditional rabbit recipes.

[lagatta]

Yes, I've enjoyed stoofvlees in Flanders. Many say that the Catholic-Protestant divide is the reason Belgian food is so much better than Dutch food, with the same climate, resources and close cultural proximity...

And obviously, for the much greater selection of fine beers.