These Birria Beer Cheese Brats are what happens when a classic beer brat gets completely overhauled in the best way possible. Juicy brats are simmered with onions and jalapeños in Sam Adams OctoberFest, seared over the fire, then piled into warm buns with tender shredded birria, rich Oktoberfest beer cheese, and those beer-braised onions and peppers. Serve them with a side of hot birria consommé for dipping, and you’ve got a ridiculously savory, cheesy, messy sandwich that brings together everything I love about live-fire cooking in one bite.
Birria Beer Cheese Brats
There is truly nothing better than Birria Beer Cheese Brats to kick off fall. Pair that with a Samuel Adams Octoberfest, and you have a straight up winner!
Ingredients
Beef:
- 1 Whole Chuck Roast cubed
- 1.5 tbsp Kosher Salt
- 1.5 tbsp Black Pepper
- 1.5 tbsp Garlic Powder
- Canola Oil as needed
Chiles:
- 3 Ancho Chiles stemmed & seeded
- 3 Guajillo Chiles stemmed & seeded
- 2 Chipotle Chiles stemmed & seeded
- 8-10 Garlic Cloves
- 2 cups of Water
Braising & Seasonings:
- 2-3 cups Beef Broth
- 2 Tomatoes cubed
- 1/2 White Onion sliced
- 1.5 tbsp Mexican Oregano
- 2 tbsp Black Pepper
- 1 tbsp Kosher Salt
- 2 Cinnamon Sticks
- 2 Bay Leaves
Beer Cheese:
- 3 cups Jack Cheese shredded
- ¾ cup Whole Milk
- ⅔ cup Sam Adams Octoberfest
- ½ cup All Purpose Flour
- 2.5 tbsp Butter
- 2 tbsp Green Chiles
- 1 tbsp Garlic Powder
- 1.5 tsp Cayenne Powder
Brats:
- 6-8 Brats of your Choice
- Hot Dog Buns of your choise
- 32 oz Sam Adams Octoberfest
- 1 cup Sliced Yellow Onions
- ¼ cup Sliced Jalapenos
Instructions
Birria:
- Preheat your fire to medium high temperature (around 375F)
- Slather your beef ribs with oil and liberally season with salt, pepper and garlic powder. Add to the grill to sear for 1-2 minutes per side until completely browned on all sides. Pull off once done.
- Add a dutch oven over the fire to preheat for 3-4 minutes. Add your ancho chile, guajillo chile, chipotle chile, onion, tomatoes and garlic cloves to your dutch oven and let char for 30-45 seconds per side. Once charred, add your water to the skillet and let simmer over the fire for 7-8 minutes.
- Once simmered, pull the dutch oven off of the heat. Add your sauteed chiles and veggies to a blender. Blend until completely smooth. Pour your paste into a bowl.
- Finally, add all your chuck roast to the dutch oven along with the chile paste, beef broth and all of the braising seasonings. Cover the dutch oven and let simmer over medium high heat until the beef is fork tender (about 3.5-4.5 hours). Make sure to skim the top of the sauce of fat as needed.
- Once the beef is tender, pull it off, dispose of the bay leaves, onions and cinnamon sticks. Strain your braising sauce from the meat and any fat until it is a clean consomme. Add the consomme to a new bowl. Begin to shred your beef then place in the fridge to cool for 30 minutes.
Beer Cheese:
- Add a skillet to the grill. Add your butter, flour, garlic powder and cayenne powder to the skillet to melt and mix for 1-2 minutes.
- Once thickened into a paste, slowly add your Sam Adams Octoberfest in batches to fully integrate it and let the mixture thicken.
- Once mixed, add your mustard and green chiles. Finally, add your shredded cheese and keep stirring until fully integrated and smooth. Thin out the sauce with the milk at the end. Once the sauce is done (about 10 minutes), pull it off and keep warm.
Beer Brats:
- Preheat your grill for direct cooking at medium heat (about 350F).
- Add a cast iron skillet to preheat, then add your onions and jalapenos to saute for 10 minutes.
- After, add your beer and brats to the skillet. Cover and let cook till 165F internal (about 15-20 minutes).
- Once done, pull the brats off and sear on the grill for a quick crust.
- Serve the brats on a warmed roll topping with shredded birria, beer cheese and sauteed onions & jalapenos. Dip in the consomme and enjoy!
Video
Nutrition
Calories: 1008kcal | Carbohydrates: 47g | Protein: 60g | Fat: 61g | Saturated Fat: 29g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 219mg | Sodium: 4327mg | Potassium: 1576mg | Fiber: 10g | Sugar: 14g | Vitamin A: 6389IU | Vitamin C: 21mg | Calcium: 602mg | Iron: 7mg
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