Beer, especially the lighter lagers, contributes a pleasantly sour note that is tailor-made for pork. Darker stouts and porters play well with beef, as do certain Belgian ales. Cider--fresh or fermented--adds sweetness to braised poultry and pork. great in tandem with cider vinegar.
Slow roasted beef and vegetables are cooked in a rich, dark beer. This classic pairing can transport you to Ireland. Slow roasted beef and vegetables are cooked in a rich, dark beer.
The protein is usually seared (browned), then placed into a Dutch oven or pot; liquid is added, covered with a lid, placed in a low-temperature oven and allowed to simmer/steam/roast over a long period of time. The recipes that follow use the braising technique while showcasing global cuisines with different proteins.