Choosing a Stout

• Use a beer that is palatable on its own. Similar to wine, a beverage that is not tasty to drink won't add a good flavor to a braised dish. Stouts in particular are dark and rich in flavor, different in both taste and hue from the typical brown to light caramel colored beers. Popular since the early 1800s, stout ranges from dark brown to black in color, with a toasted, malty flavor. Dry stout tastes similar to coffee, with an average alcohol content. Sweet stout is created from milk sugar, giving it a creamy flavor, and while it remains slightly bitter, has a sweet flavor. The beer should be used within its best before date, still be effervescent, and have no unusual taste. If any of these are found, discard the beer and use another.

Choosing a Meat or Vegetable

• Choose meats or vegetables that hold their own on the flavor spectrum, as stout has the tendency to overwhelm other flavors in a dish. Beef short ribs are a standard meat to use when braising with stout, as the marrow from the bones and the rich flavors of the red meat hold their own against the flavors of the beer. If creating a vegetable only dish, use root vegetables, such as carrots, onions and potatoes, to create a thick and heavy dish.

Flavor Additions

• Use beef or chicken broth alongside the beer to add more subtle flavoring to the dish, as using only stout may overpower the dish. Ensuring that the stout is not the only liquid used ensures that it does not make the flavor bitter. Use a sweet addition, such as prunes, to offset the strong flavor. For those who enjoy a lighter beer flavor, substitute a lager instead of a stout for more subtle results.

Cooking

• Thicken the simmering liquid with a starch-based thickening agent, such as cornstarch mixed in water to create a slurry or a roux from flour browned in butter or oil. Add the thickening agent 10 to 15 minutes before serving the braised meal, to allow the liquid to simmer for as long as possible, absorbing as much flavor and burning off any alcohol. Braising times depend on the item being cooked, but generally can stew in the oven, covered, for several hours. This makes each piece of food, whether vegetable or meat, more flavorful and tender. Ensure that meat is cooked before removing by inserting a meat thermometer into the thickest spot and only removing the dish from the oven when it has reached the recommended internal temperature.