In Belgium, as everybody knows, we have the best beer in the world! Literally hundreds of them, all sorts and all kinds.
Now, I really don't drink much of them, almost none lately. Not that I have noted any adverse effects, but I actually prefer a glass of wine...
There is, however, one really good recipe I like to cook: a stew of beef (or rabbit) with onion, dried plum and brown beer. Really ease, really delicious.
My question: does the long and slow cooking change the possible harmful effects of the beer?
[Maybe, in short the recipe: fry some onions in a good amount of fat (you can always add more if you like). Put in the meat and brown it on all sides. Then put on the lowest fire you have and add some aceto balsamico (not too much, I have no idea how many teaspoons), a bottle (25cl to 33cl) of beer, preferably brown. Add some salt and pepper, a laurel leaf, some thyme and the dried plums (amount of plums depends on how much carbs you want, and how many your gut can handle!). Let simmer for about 3 hours (just check the beef for tenderness). Usually, people would use some flower to bind the sauce, just skip that part. Today we had some with cauliflower-mash (cauliflower, eggs, butter).]