Paleo Diet and Paleolithic Diet Questions & Answers

Question

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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?

Thanks

[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).]

flag	asked Aug 17 2010 at 17:44 Pieter D 11.4k●2●20●50

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might be a silly add-on question, but would the cooking process at all ameliorate the carbohydrate load of the beer? thanks – ben61820 Aug 17 2010 at 22:15

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I wish........... – Bread-Eating Beelzebub Aug 18 2010 at 0:55

this sounds so good. mmmm...wabbit! – Futureboy Mar 25 2011 at 16:36

John R · Answer 1 · 2010-08-17 18:22:48Z UTC

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Fermentation does not eliminate gluten. Cooking won't eliminate it, either. (Distillation will.) I can't speak to what would happen to the other nasties in grain, but as someone with celiac, beer (excepting special gluten-free varieties) is off-limits, period.

answered Aug 17 2010 at 18:22

John R
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It's worth nothing that there is a gluten-free Belgian ale brand -- Green's. They do a dubbel and a tripel, even. It's surprisingly good. – John R Aug 17 2010 at 18:57

pjnoir · Answer 2 · 2010-08-17 19:21:15Z UTC

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GO for it - As a diabetic, I find beer to have little effect on my numbers ( I drink Guinness 99 % of the time) but very big Hop beers like Serra Nevada, etc I can't drink. Fermented grains is the key to why it is okay.

answered Aug 17 2010 at 19:21

pjnoir
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	yep beer has a really low GI, most sources publish under 15 – Krish Aug 18 2010 at 2:50
	GI is not really a big issue in my recipe, especially since I include dried plums. They surely have a high GI. Now, generally at home, we're not scared of some carbs (tubers, fruits) now and then – Pieter D Aug 18 2010 at 7:15

Daniel Smith · Answer 3 · 2010-08-17 18:13:00Z UTC

I've actually been assuming that beer is not that bad in general, as it's fermented grains, and fermentation is supposed to be the way to make grain edible. But I haven't seen the "expert" paleo bloggers comment on it one way or the other.

And your recipe sounds delicious, I will have to try it. But with beef, as I have no idea where to get rabbit meat. I definitely won't be attempting to eat the cute little bunnies that live around my condo.

(Also, I agree that Belgian beer really is great.)

garymar · Answer 4 · 2010-08-17 22:16:26Z UTC

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Doesn't boiling drive off all the alcohol?

answered Aug 17 2010 at 22:16

garymar
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myth in most uses of alcohol in cooking see table at: ochef.com/165.htm – Krish Aug 18 2010 at 2:50

now, alcohol is the least of worries, but the reference Krish cites is nice. thanks – Pieter D Aug 18 2010 at 7:12

Very good reference by Krish. Pieter D says above that he simmers for 3 hours, so in this recipe, definitely the alcohol is almost all gone (<5%). – garymar Aug 18 2010 at 7:46

Does (slow) cooking with beer change the possible harmful effects of beer?

4 Answers