Give Roast Beef Sandwiches A Major Flavor Boost With Beer And Garlic

Roast beef sandwiches are about as traditional as it comes, but there aren't many beef dishes that couldn't use a little bit of beer. Though quite simple on its own, roast beef is often reliant on gravys, sauces, and condiments to make it more interesting — but it doesn't have to be that way. There are plenty of marinades and braising liquids that can elevate roast beef, and beer (accompanied by aromatics like garlic) is the backbone of many of them. We spoke with Michelle Wallace, a chef, pitmaster, and owner and founder of B'tween Sandwich Co., to inquire about the best way to boost roast beef sandwiches with both beer and garlic.

Wallace tells us that she likes to braise roast beef with beer, which is great for adding both moisture and flavor. "The slow, moist cooking environment helps break down the connective tissue in the beef," she explains, "while the malt, hops, and toasted notes in the beer add another layer of flavor." Beer can bring several different and unique notes to roast beef depending on the type of beer you choose. "You can get everything from subtle sweetness and caramelization to something a little more roasty or bitter," she adds.

While there are plenty of options for braising beer, Wallace has some preferences of her own. "For roast beef, I'd reach for a brown ale, amber ale, or a lager with some body," she reveals. "I want enough malt and toastiness to complement the beef without the beer taking over the sandwich." That's part of the reason why you should avoid hoppy and fruity beer when braising meat. As for garlic, Wallace deems it "nonnegotiable."

For choosing your specific beer, Wallace offers a suggestion similar to what professionals say about wine and cooking. "Choose a beer that you actually enjoy drinking," she advises, "but think about how its flavor will intensify as it cooks." Since the flavor of the beer will be a major ingredient in the final sauce, be mindful about which kind you pick.

Wallace also has a few other suggestions for how to get the most flavor out of your beer-braised roast beef sandwich recipe. "Searing the beef before braising, getting a nice crust and in turn getting some great beefy flavor is key," she notes. "Beer alone can't create that layer of flavor." That said, be sure not to drown the beef in braising liquid either, which shouldn't rise more than halfway up the sides.

Additionally, Wallace notes that both onion and garlic are essential. The mixture of meat and beer is quite savory and umami-forward, and the sharp pungent bite of garlic helps wake up the flavors and add some complexity as it slowly cooks in the beer. After that you have options. For Wallace, that means thyme, black pepper, Worcestershire, and Dijon mustard, which, she adds, "all play beautifully with beef and beer." You can also add a little vinegar to cut the richness and balance out the braising liquid. Beer may be an excellent pairing with roast beef, but it can't do it all on its own.