Oktoberfest Beer And Smoked Cheddar Soup With Fullblood Wagyu Beef Bratwurst Food

OKTOBERFEST SOUP

Steps:

• Place bratwurst and water in a Dutch oven. Cover; cook over medium heat 10 minutes. Uncover; turn bratwurst and cook until browned and centers are no longer pink, 13-17 minutes longer. Remove and cool slightly. Cut into 1/4-in.-thick slices; set aside. In the same pan, heat oil over medium heat. Cook and stir onion until tender, 5-7 minutes. Add garlic; cook 1 minute longer. , Stir in potatoes, chicken stock, beer, mustard, caraway seeds, salt and pepper. Bring to a boil; reduce heat. Simmer, uncovered, until potatoes are tender, 20-25 minutes. Add sliced bratwurst; heat through. Just before serving, sprinkle with cheese.

OKTOBERFEST BEER AND SMOKED CHEDDAR SOUP WITH FULLBLOOD WAGYU BEEF BRATWURST

Steps:

• PREPARING THE BEER AND CHICKEN STOCK MIXTURE: In a medium-size saucepan, heat the beer and chicken stock. Allow it to come to a simmer on medium-high heat. Once the liquid is to a simmer, add in the Fullblood Wagyu beef bratwurst.Cook for 10 minutes. Once cooked, remove the bratwurst from the saucepan. Reserve the bratwurst. In addition, reserve the beer and chicken stock mixture for soup
• PREPARING THE SOUP: In a large saucepot, heat the grapeseed oil over medium heat. Then, add the Fullblood Wagyu beef bacon. Cook the bacon for 6-8 minutes until the fat is rendered and the bacon is crisp. Add the diced celery and onion to the saucepot. Cook until onion is translucent and the celery is soft. Add in the butter, and allow it to melt. Sprinkle in the flour, and cook for 5 minutes while stirring constantly. Once the flour in toasted, slowly start mixing in the beer and chicken stock mixture (that you previously prepared). Add one cup at a time while stirring constantly with a wooden spoon. Cook until it thickens slightly, and then add another cup of the beer and chicken stock mixture.Once you have added all of the beer and chicken stock mixture, reduce the heat to medium-low. Add in the kosher salt, minced garlic, and thyme sprigs. Let the soup cook on medium-low heat for 25 minutes while stirring occasionally.
• PREPARING THE BAGUETTE: Preheat the oven to 375°F.Cut the baguette into slices, and place them on a cookie sheet. Brush the slices of baguette with olive oil. Sprinkle kosher salt and freshly ground black pepper on the baguette slices. Bake the sliced bread for 10-12 minutes or until it is toasted
• PREPARING THE FULLBLOOD WAGYU BEEF BRATWURST: Heat a cast iron skillet on medium-high heat. Add in 2 tablespoons grapeseed oil to coat the bottom of the pan. Once the pan is hot, add in the previously cooked bratwurst. Sear the bratwurst on all sides until they are a nice golden brown. This usually takes about 2 minutes per side. Remove the bratwurst from heat, and reserve
• FINAL STEPS: Once the soup has simmered for 25 minutes, add in the heavy cream, grain mustard, and smoked cheddar cheese.Turn off the heat. If the soup is too thick, thin it out with a little chicken stock. Season to taste with kosher salt and freshly ground black pepper. Cut the seared Fullblood Wagyu beef bratwurst into bite-size pieces on a biased cut. Divide the soup amongst the bowls, and add a some bratwurst slices to each bowl. .Serve the soup hot with slices of toasted baguette on the side