Brats and Veggies Braised in Beer by Chef Shannon Smith

October 18, 2022 • 0 comments

Brats and Veggies Braised in Beer by Chef Shannon Smith
I love shopping at my local farmers market, picking up seasonal vegetables and meats grown on farms near my home and not thousands of miles away. My favorite farmer is Nate, a California native who moved to Oklahoma to go to college. He fell in love with my home state and bought a farm where he has raised pigs, chickens, turkeys, and beef for the past 5 years. His business, Prairie Creek Farms, has flourished, and the meat he sells is some of the best 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.
  • Prep Time:
  • Cook Time:
  • Servings: 8


  • (2 Tbls) 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 Tbls) Fresh rosemary leaves
  • (2 tsp) Kosher Salt
  • (1 bottle) Light beer


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 pan in the oven. Cook for 25 minutes, until veggies are tender. Serve warm.