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08 November 2008

Roast cooking question .... What beer to use?
I've got a beef arm roast slowly cooking on the stove for tonight. I want to put some beer in the pan (and enjoy it along with the football game, yum!)

The choices are: Belhaven Scottish Ale and Newcastle Brown Ale.

I've only put onions, salt, pepper, and garlic powder on the roast. It's in a cast iron pot with a bit of olive oil and water on the lowest flame. I put it in frozen, so it will be a while before it's done.

Opinions? I've never tasted either brew.
The correct answer is a porter or a stout (or, even better, a smoked porter). But if the only options are Belhaven or Newcastle, you should go with the Newcastle. That's especially true if the Belhaven is in one of those draft cans.
posted by mudpuppie 08 November | 14:34
Definitely the Newkie Brown.
posted by essexjan 08 November | 14:40
Thirding the Newcastle. Sounds soooo good. Can I come over?
posted by BitterOldPunk 08 November | 15:24
That was me. Goddammit.
posted by elizard 08 November | 15:24
:D Well, I do have a stout, but it's Young's Double Chocolate Stout.

Newkie it is!

posted by lysdexic 08 November | 15:26
If a smoked porter is the ideal choice, the Belhaven is going to be the closer approximation. I've always found a wee bit of peaty-ness to the Belhaven, and it's maltier too.

That said, I vote Newkie too, because the clear bottle means it's always light-spoiled, and only fit for cooking. (On tap is a different story)

Meanwhile, I'm enjoying a Deschutes Obsidian Stout and fresh walnuts from the Farmer's Market, while listening to David Byrne's Rei Mono. Life is good.
posted by Triode 08 November | 20:11
That's Rei Momo, Mr. Beer Didact.
posted by mudpuppie 08 November | 20:26
Obsidian Stout does have quite the ABV.
posted by kodama 08 November | 22:11
Please, just call me Cliff.
posted by Triode 09 November | 00:52
Hm, well, I used the Newkie and dramk some. I liked the taste. I also cracked open the Belhaven and drank that. It had a sharp tang I didn't care for, but by the second glass I didn't much care.

After about 30 minutes (that think cooked much faster than I thought it would) the onions were carmelized and there was a lovely aroma coming from the pan.

The beer was a just right addition that mellowed out the pepper and garlic, and perfectly complimented the onions. The meat was nice and juicy. I took some shavings off of it after dinner and dropped them in the pan for deglazing. I used the Belhaven to deglaze the pan.

It's all sitting in the fridge, and now I'm trying to decide if I want to make an onion-mushroom soup or a potato onion soup.

And, uh, sure, Cliff. ;)
posted by lysdexic 09 November | 15:42
What have you dreamed of lately? || As Angry as I Still Am, Not Sure I Go Along With This. . .