Tenderize Meat with Beer. It's real.
Cooking with beer is a total game-changer for both flavor and texture.
The enzymes in beer break down tough fibers, making even budget cuts taste like a steakhouse splurge.
But not all beers are created equal for this job—skip the light lagers and heavy stouts. Amber ales or nut browns hit that sweet spot, adding depth without overpowering your dish.
Mix beer with a handful of fresh herbs, a splash of soy sauce, and a pinch of black pepper. Toss it all in a zip-top bag with your meat, squeeze out the air, and let it chill for at least an hour. The transformation is wild—tender, flavorful, and never boring. Just don’t let it sit too long, or you’ll end up with grayish meat (not cute).
Whether you’re grilling, roasting, or pan-frying, beer marinade is the secret weapon you didn’t know you needed.
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