Q&A for How to Tenderize Meat with Beer

Yes. Either will work to flavor and tenderize the meat.

No, this would not be a good idea. You should discard all used marinades and make a fresh batch to reduce the chances of getting food poisoning.

It has to be good enough for drinking in order for it to be good enough for marinating, so it depends on your taste in beer. If you enjoy Heineken, then yes, it would be a good one to use.

Breast side down, stuffed with oranges, spices and the like. Turn breast side up for the last hour of cooking.

Of course you can. Cut the rabbit in pieces, marinate in wine, garlic, honey and spices to your liking. Cover and leave in fridge over night. In a large oven dish cover the bottom with slices of onion and place rabbit on top, cover with tin foil and roast for 1 hour and 15 minutes. You can uncover it for the last 15 minutes.

No, you can't. Wine has acidity which will toughen the meat instead. Beer is the best way to go.

Absolutely you can. Non-alcoholic beer goes through the same process as regular beer, the alcohol is just removed in the final stage of the process.

Yes, you can add beer to your ribs. Put them in a covered pan and bake at 325° for 2 hours, or until tender.

Yes, allow them to remain at a cool temperature while marinating because they will spoil at room temperature.

It helps to tenderize the meat and give a rich flavor throughout the rib. I add a bottle of beer to the marinade.

You should use fresh beer for tenderizing.

You can use any beer you like. It's all about your own taste preference. If you enjoy drinking light beer, you should use it as a marinade.