Brats and Veggies Braised in Beer
I love shopping at my local farmers market, picking up seasonal vegetables and meats grown on farms near my home and not hundreds of miles away. My favorite farmer is Nate, a California native who moved to Oklahoma to attend college. He fell in love with my home state and bought a farm where he raises grass-fed pigs, chickens, turkeys, and beef. Years later, Prairie Creek Farms continues to be a successful farm where Nate sells some of the best meat I’ve ever tasted. The jalapeno brats are my favorite, and if I’m not grilling them in the summer, I’m braising them in beer during the colder months. This recipe is good any time of year and is an easy one-pot dinner that serves a lot of people. Be sure to visit your farmers markets and support the people who work so hard to raise and grow our food.
Ingredients
Serves 8
Brats and Veggies Braised in Beer:
2 tablespoons olive oil
8 brats
1 large red onion, cut into 1” wedges
5 garlic cloves, whole
2 small zucchinis, sliced
1 red bell pepper (or 2 mild red chiles), sliced
12 cherry tomatoes
1 tablespoon fresh rosemary leaves
2 teaspoons kosher salt
1 bottle light beer
Process
Preheat oven to 350 degrees. Heat olive oil in a large cast iron skillet over medium high heat. Add the brats and sear all over until browned, about 2 minutes each side. To the pan, add the onion, garlic, zucchini, red peppers, tomatoes, rosemary, and salt. Cook for 2 minutes, until veggies begin to soften. Pour beer over the brats and veggies and put the pan in the oven. Cook for 25 minutes, until veggies are tender. Serve warm.
