Steps to Make Perfect Oktoberfest Beer Poached Wagyu Bratwurst
Hey everyone, I hope you're having an incredible day today. Today, I will show you a way to make a distinctive dish, Recipe of Super Quick Homemade Oktoberfest Beer Poached Wagyu Bratwurst. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Oktoberfest Beer Poached Wagyu Bratwurst, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Oktoberfest Beer Poached Wagyu Bratwurst delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this particular recipe, we must first prepare a few ingredients. You can have Oktoberfest Beer Poached Wagyu Bratwurst using 10 ingredients and 4 steps. Here is how you can achieve that.
Ingredients and spices that need to be Prepare to make Oktoberfest Beer Poached Wagyu Bratwurst:
- 1 Package Double 8 Cattle Company Fullblood Wagyu Bratwurst
- 1 LB Baby Carrots
- 1 LB Brussels Sprouts (cut in half)
- 1 LB Tri-Color Baby Potatoes (cut in half)
- 20 OZ OKtoberfest or Hoppy Beer
- 3 TBSP Whole Grain Mustard
- 3 TBSP Honey
- 1 CUP Chicken stock
- Grapeseed Oil
- Kosher Salt & Freshly Ground Black Pepper (to taste)
Instructions to make Oktoberfest Beer Poached Wagyu Bratwurst
- 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. - 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.
- 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. - 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!
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