A little acid will help the meat get tender too. I would use beef stock with a little splash of vinegar (maybe apple cider vinegar) for a flavorful and tender meat.
Water works just as well as beer. If it's the alcohol you're concerned about, there are some good NA beers on the market. If it's gluten, I have great success with Green's GF beer. If it's the taste, you might be surprised. The beer really just carries alcohol soluble flavors and is not dominant, especially if you go for something light in flavor, like a lager.
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