On this edition of Beer Meat-Up, we make a 3 beer brat. Okay you might think that using beer in 3 ingredients in a dish is overkill. How about the fact that we used 3 different beers in the process. The end dish was delicious. We used this recipe at our most recent Superbowl party and the crowd went wild for it. It was also a super functional way to serve a bunch of people.
I know there are a few different ways to cook brats. There are pros and cons to each. Do you cook them in the beer first and then finish on the grill right before serving? Do you put them on the grill first and then cook them in the beer. The first method will give your brats a little bit better sear. The second method will be a bit more moist. For this dish we chose the second option and here is why. It was the Superbowl and the last thing I was going to do was spend my day at the grill. I grilled the brats earlier and then added them to the beer to finish up. I honestly prefer doing it the other way around, but then I would miss part of the game cooking and that’s not happening. On a day when you have lots of guests, I have found that it works best to have serve yourself options for people to help themselves when they show up.
We set out the crock pots to warm the brats after cooking with all of the fixings. Our guests particularly liked the sour beer slaw. If you don’t want to do the sour beer slaw, you will cut a day off the recipe. Its not mandatory, but I highly recommend making it. I like to make batches of it and use it on different dishes.
If anyone has tried the bacon stuffed burger recipe of ours, this is the same sour beer slaw we use there. What I would recommend is to make a batch for this meal and then make the Bacon Stuffed Cheese Burger the next day.
This recipe serves 6 -8 brats. Make sure to scale this if you have more quests.
SOUR BEER SLAW
1 1/2 cups sour beer
1/2 cup white wine vinegar
1 tablespoon salt
1 tablespoon sugar
1 large red pepper
1 jalapeno pepper
1 cup of broccoli slaw
1 tablespoon of sugar
1 tablespoon of salt
Add 1 1/2 cups of sour beer to bowl
Add 1/2 cup of white wine vinegar
Add 1 tablespoon of sugar
Add 1 tablespoon of salt
Stir in 1 large red pepper (chopped), 1 jalapeno pepper (chopped and deveined), 1 cup of broccoli slaw, and 4 tomatillo’s (chopped).
Stir together and put mixture in jar or glass container in refrigerator overnight.
DAY 2 BRAT PREP
Bacon Strips – 1 per Brat
Beer – 24 oz Dopplebock and 8 oz Porter
1 Cup Shredded Cheddar Cheese
8ox Package of Cream Cheese
1 medium onion
2 medium green peppers
2 tablespoons of spicy mustard
1/2 cup of brown sugar
- Crock pot mixture – Dice one medium onion and green pepper and add to skillet to carmelize onions. Then transfer to crock pot and add dopplebock beer mustard, salt, pepper, and chili powder.
- Sear Brats – Grill brats on high heat or sear them in a pan. This will take only a few minutes. Once this is completed transfer the brats to crock pot mixture and cook for at least 4 hours on low. Make sure brats are submerged. Keep adding more beer if necessary.
- Bacon – 30 minutes before serving prepare bacon. Place bacon strips on foil covered cookie sheet and sprinkle each strip with 1/2 tablespoon of brown sugar and bake at 400 degrees for 15-18 minutes.
- Beer Cheese Sauce – This can be prepared while you wait for brats to cook. Melt cream cheese in 8 0z of Porter beer at medium heat. Stir in shredded cheddar cheese to desired thickness. Approximately 1 cup. Remove from heat and cool. Then add mustard to mixture and then add mixture to a squirt bottle if available.
- Brats – After 4 hours, turn down crock pot to warm. Slice each brat down the middle half way through and put back in the crock pot.
- Plating – This is a make yourself at home kind of dish. Your guests can do their own plating. Don’t forget to add the cooked bacon strips to the sliced brats and top with the sour beer slaw.
Make sure to pin the image below so you can find it later.
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