Oktoberfest Beer Poached Wagyu Bratwurst.
You can have Oktoberfest Beer Poached Wagyu Bratwurst using 10 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Oktoberfest Beer Poached Wagyu Bratwurst
- Prepare 1 Package of Double 8 Cattle Company Fullblood Wagyu Bratwurst.
- Prepare 1 LB of Baby Carrots.
- You need 1 LB of Brussels Sprouts (cut in half).
- It's 1 LB of Tri-Color Baby Potatoes (cut in half).
- It's 20 OZ of OKtoberfest or Hoppy Beer.
- You need 3 TBSP of Whole Grain Mustard.
- It's 3 TBSP of Honey.
- Prepare 1 CUP of Chicken stock.
- You need of Grapeseed Oil.
- It's of Kosher Salt & Freshly Ground Black Pepper (to taste).
Oktoberfest Beer Poached Wagyu Bratwurst step by step
- 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!.