Beef And Brats Food

BEER BRATS

Steps:

• 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. Remove brats and set aside beer mixture. Grill brats until golden brown and return to beer mixture until ready to serve. Serve brats on fresh baked brat buns with sauerkraut, onions, green peppers, ketchup, and/or mustard.

BEEF AND BRATWURST

Steps:

• Trim fat from beef,Cut into 4 serving size pieces.
• In a large skillet brown beef and bratwurst on all sides in hot oil.
• Drain off fat.
• In a 3-4 qt crock pot place the onion,sprinkle with tapioca,thyme,saltand pepper.
• Pour undrained tomatoes over onion in cooker.
• Add beef and bratwurst.
• Cover and cook on low setting for 10-12 hours.
• Serve with noodles or rice.

WISCONSIN BEEF AND CHEDDAR BRATS WITH BEER-BRAISED ONIONS

Steps:

• Set up grill for direct cooking over high heat. Oil grill grate when ready to start cooking.
• Place a large skillet on a grill or side burner and add butter. When butter has melted, add onions. Cook until softened, about 10 minutes. Add beer and cover; cook an additional 10 minutes.
• Remove cover from skillet and let simmer until most of the liquid has evaporated, about 5 minutes.
• Turn the heat on the grill down to medium. Place brats on oiled grill grates and cook 4 to 5 minutes per side
• Serve brats hot on toasted rolls smothered with onions and topped with mustard.
• INDOOR: In a large skillet over medium heat melt butter add brats and brown 10 minutes, turning them occasionally as they brown. Remove the brats and set aside. Add the onions and cook for 10 minutes, stirring frequently until softened. Pour in the beer and scrape up any brown bits in the bottom of the pan. Return the brats to the pan and cook over medium heat for 15 minutes or until beer has all but evaporated.

WISCONSIN BEEF-AND-CHEDDAR BRATS

Steps:

• Set up a grill for direct cooking over high heat. Melt the butter in a large skillet on the grill or side burner. Add the onions and cook until soft, about 10 minutes, stirring occasionally. Add the beer and cover; cook about 10 more minutes. Uncover the skillet and simmer until most of the beer has evaporated, about 5 minutes.
• Reduce the heat to medium and oil the grates. Grill the brats on the grates 4 to 5 minutes per side. Lightly toast the rolls on the grill. Serve the hot brats on the rolls, smothered with the onions and topped with mustard.

BEER BRATS

Steps:

• cut onion to about 1/4 inch strip (or preferred size).
• add bbq sauce and beer to large pot, mix well.
• add onion strips and brats
• bring to a boil and then turn down heat to simmer for 15-20 minutes
• lastly we throw these on the grill just long enough to get a nice set of grill marks (adds a little crunch).
• at this time my husband would toast his roll, although I prefer mine soft
• place brat with onions in hoagie roll and enjoy.

BEEF AND BRATS

Steps:

• Trim fat from steak. Cut steak as directed. In a large skillet brown steak and bratwurst on all sides in hot oil over medium heat. Drain off fat. Set aside.
• Place onion in a 3-1/2 to 4-quart crockpot. Sprinkle with tapioca, thyme, salt and pepper. Add steak and bratwurst. Pour undrained tomatoes over mixture in cooker.
• Cover and cook on LO heat for 8-9 hours or on HI heat for 4- to 4-1/2 hours. Serve steak, bratwurst, and tomato mixture with hot cooked noodles.

SAMMY'S CHEDDAR BEER BRATS

Steps:

• Put your brats in a large pot and dump in the 2 beers, onion, season all and garlic powder.
• Add water until the brats are fully covered.
• Cook 20 minutes on medium heat, meanwhile, heat up your grill.
• Transfer your brats to the grill and cook 4-5 minutes on each side. Be careful not to pierce the brats with a fork or anything because this will let the good tasting juices out.
• Discard the beer & onion mixture.
• Place a slice of cheese in each hot dog bun and add your brats on top.
• Add desired condiments.

BEER AND BRATS

Steps:

• Poke each brat several times with a fork.
• Add all ingredients to a large pot, with brats being last.
• Cover and bring to a boil. Turn down heat and simmer over medium. When the brats are floating on the top, they are ready to grill. This should take a half hour or so but I like to let mine simmer a little longer.
• Grill until desired browning.
• Serve with or without the red cabbage sourkraut I posted separately.