Recipe: Perfect Oktoberfest Beer Poached Wagyu Bratwurst

Oktoberfest Beer Poached Wagyu Bratwurst. Remove the bratwurst, and turn the heat up to medium-high. Start reducing the beer and chicken stock. Add the honey and whole grain mustard to the beer mixture.

Roasted Potato Salad with Wagyu Bacon & Grilled Wagyu Bratwurst. Wagyu Cajun Sausage, Potato, Squash & Sprouts Skillet. Wagyu Bratwurst and Butternut Squash Hash. You can cook Oktoberfest Beer Poached Wagyu Bratwurst using 10 ingredients and 4 steps. Here is how you cook it.

Ingredients of Oktoberfest Beer Poached Wagyu Bratwurst

1. Prepare 1 Package of Double 8 Cattle Company Fullblood Wagyu Bratwurst.
2. You need 1 LB of Baby Carrots.
3. You need 1 LB of Brussels Sprouts (cut in half).
4. It's 1 LB of Tri-Color Baby Potatoes (cut in half).
5. You need 20 OZ of OKtoberfest or Hoppy Beer.
6. You need 3 TBSP of Whole Grain Mustard.
7. It's 3 TBSP of Honey.
8. Prepare 1 CUP of Chicken stock.
9. You need of Grapeseed Oil.
10. Prepare of Kosher Salt & Freshly Ground Black Pepper (to taste).

Yakitori Fullblood Wagyu Beef Heart Skewers. InstaPot Wagyu Sirloin Tip Roast Chimichangas. Place brats in a Dutch oven with onions and butter, cover the brats with beer. Bring to a boil and reduce to simmer until brats are cooked.

Oktoberfest Beer Poached Wagyu Bratwurst instructions

1. PREPARING THE FULLBLOOD WAGYU BRATWURST AND MUSTARD BEER GLAZE Heat a straight-sided sauté pan with 20 ounces of beer and 1 cup of chicken stock. Once the liquid is 160-180°F, add the Fullblood Wagyu bratwurst. Cook until firm (around 6-8 minutes). Remove the bratwurst, and turn the heat up to medium-high. Start reducing the beer and chicken stock. Add the honey and whole grain mustard to the beer mixture..
2. Once the mixture is reduced to a nice glaze – about 3/4 of a cup of liquid – remove from the heat. Season with kosher salt and freshly ground black pepper..
3. PREPARING THE ROASTED VEGETABLES Preheat the oven to 400°F.Meanwhile, toss the cut vegetables (carrots, brussels sprouts, and potatoes) in enough grapeseed oil to coat. Sprinkle kosher salt and freshly ground black pepper on the vegetables.Place the vegetables on a sheet pan, and roast in the oven at 400°F. Once the potatoes are soft and the vegetables are caramelized, remove them from the oven..
4. FINAL STEPS Put the vegetables in a large bowl, and toss the vegetables with the mustard beer glaze. Get a sauté pan nice and hot. Sear the outside of the beer poached Fullblood Wagyu bratwurst, then let rest. Cut the bratwurst into bite-sized coins, and toss in with the roasted vegetables (in the large bowl). Serve warm, and enjoy!.

Remove brats and set aside beer mixture. Heat on the grill in foil pan. More or less beer depending on pan size, # of brats and thurst of the cook! Put brats in beer sauce and let simmer. From the décor to the menu, every aspect of Bierhaus NYC pays homage to traditional German tavern fare and drinks.