Food/Drink Recipes Using Beer

Using Beer to CookUsing beer in your cooking will enhance and embolden the flavour of the food. It adds a deep, but not overwhelming, essence that will help bring out the liveliness of all the ingredients. Most of the alcohol content will evaporate, leaving a rich and savory dish that the whole family can enjoy. Here are a couple of delicious recipes you can try using your favourite kind, like Tiger beer.
Beer Rice

Succulent Beer Rice

Rice is a typical side dish for any meal. Perk it up with this quick and tasty recipe. It is easy to make and will have your family clamouring for more. It is a great addition to any dinner menu.

Number of Servings: 4
Preparation Time: 10 minutes
Cooking Time: 30 minutes


• 3/4 cup of Tiger beer
• 1 cup long-grain white or brown rice
• 1/2 stick of melted butter or margarine
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper (feel free to use a combination of green, yellow or red pepper to add colour, as long as together it equals 1/2 cup)
• 2 cups of chicken stock or bouillon
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon ground thyme or oregano


• In a large saucepan, heat the butter and margarine
• Add the onions and pepper and stir until lightly cooked
• Pour in the chicken stock (or bouillon) and let that simmer
• Add the rice, salt, pepper and thyme (or oregano)
• Slowly stir in the beer
• After it comes to a boil, cover the saucepan and reduce the heat
• Keep on a low simmer until all of the liquid is absorbed
Beer-Braised Beef Casserole

Beer-Braised Beef Casserole

This is a wonderfully filling main dish with juicy, tender meat and hearty potatoes.

Number of Servings: 4-6
Preparation Time: 30 minutes
Cooking Time: 2 1/2 hours


• Rump roast, approximately 2-3 pounds
• 2 bottles of Tiger beer
• 2 tablespoons olive oil
• 4 slices of bacon
• 1 tablespoon salt
• 1/2 teaspoon pepper
• 4 medium sized peeled and sliced onions
• 2 peeled and crushed garlic cloves
• 2 cups canned tomatoes
• 2 tablespoons brown sugar
• 1 tablespoon thyme (minced)
• 1 tablespoon rosemary (minced)
• 4 medium sized potatoes


• Preheat oven to 350 degrees Fahrenheit
• Fry the bacon and oil in a large pan until the bacon is crisp
• Slice the rump roast evenly into 4 – 6 pieces and season with salt and pepper
• Put the roast in the pan with the bacon and oil and let it brown
• Put the onions and garlic in a casserole dish and brown
• Add the beef along with the bacon to the casserole dish
• Stir in canned tomatoes, brown sugar, thyme and rosemary
• Pour in both bottles of lager
• Stir and let simmer
• Place a cover over the casserole dish and put it in the oven
• Bake about 2 hours
• Make sure the meat is tender
• Peel and cut the potatoes into small chunks and add to the casserole dish
• Cook for an additional half hour