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Message: <blockquote data-quote="Dannyalcatraz" data-source="post: 8975567" data-attributes="member: 19675">My first rule of cooking with alcohol, I always use something I would drink.In this case, I’ve been beer braising corned beef for about 5 or so years now- it’s the only way I’ve found that makes it taste good to me*- and I’ve tried a variety of beers.  Almost always, it was something I had on hand.  Pretty much every beer I’ve tried has worked, BUT I have consciously avoided those with strong fruit or other sweet notes.The first 2 times I beer-braised corned beef, it was Kirin.  The next was some Newcastle Brown Ale.  Than Killian’s Red, Guinness, Asahi, Shiner Bock and Shiner Blonde.Because of circumstances, these last 2 batches were an oddball mix of Kirin and Shiner Bock.  I only had 3 Kirins and 1 Shiner Bock in the fridge, so I mixed them 1.5 Kirins and half a Bock to keep the flavors consistent across the batches.And the resulting flavors are probably pretty much what you’d expect: the darker, heavier beers resulted in a flavor closer to what most would call “beefy”.  The lighter flavored beers seem to let the more herbal flavors from the other ingredients shine forth a bit more.I’m still experimenting with this recipe, but clearly, it’s pretty forgiving & flexible.  I want to do more research on traditional, “from scratch” corned beef seasonings, and try to pair that with a beer like Kirin or Asahi to see if I can get a really strong herbal taste.And of course, the next time I try braising a traditional brisket or chuck roast, etc., I’m grabbing Bock or something similar.* a story in itself</blockquote>

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