Gentlemen, methinks y'all are missing a fundamental point about beer:
beer is *not only* for drinking; it is also for cooking.
Let me illustrate my point:
Carbonade:
1/2 kg (1 lb) of non-prime beef;
same amount of onions.
Slice the beef rather thinly, and lightly flour the slices.
Brown the beef, and put aside.
Slice the onions. (if you put them a few hours in the frigidaire
before slicing them, it will cost you less tears)
Brown the onions.
Put beef and onions in a pressure cooker, with the contents
of a 33 cl bottle of La Rossa Moretti and a soup cube.
In a half hour of pressure the onions will be reduced to a dense
paste, and the meat tender.
Serve with mashed potatoes (or, if you live in Italy, with polenta).
La Rossa Moretti is a red ale, very tasty, but not too bitter to be used
in the above recipe.
Buon appetito!
Ciao!
Remo
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