Rosenkohl in Bier Gedunstet

Rosenkohl in Bier Gedunstet is German for Brussels sprouts braised in beer, and it’s one of the simplest ways to cook them. Just trim, cover with beer, simmer until tender, drain, and toss with butter and salt. Four ingredients. That’s it.

Braising in beer instead of water changes everything about Brussels sprouts. The beer adds a subtle malty sweetness and a slight bitterness that rounds out the sprouts’ natural cabbage-y flavor. As the beer reduces during simmering, those flavors concentrate and cling to the sprouts.

The butter goes on after draining, melting over the hot sprouts and coating them in richness. Simple, honest German cooking.

Chef Tips

• Use a lager or pilsner for a clean, mild flavor. Hoppy IPAs or dark stouts will overpower the sprouts and make the dish taste bitter.
• Trim the stem end and remove any yellowed or damaged outer leaves before cooking. Score a small X in the base of larger sprouts so they cook through evenly.
• Don’t overcook. Twenty minutes is the target for tender but still slightly firm. Mushy, sulfurous sprouts are what give them a bad reputation.
• Top up with more beer if the liquid evaporates before the sprouts are done. They should stay submerged.

Variations

• Add a teaspoon of caraway seeds to the beer while simmering for a more traditionally German flavor.
• Toss with crispy bacon lardons along with the butter for a heartier side.
• Finish with a splash of cider vinegar after draining for a sharper, tangier result.