Oktoberfest Recipe – 2018 Menu Specials

It’s the opening week of Oktoberfest (celebrated in Munich, Germany from September 22 – October 7, 2018). Now that fall has officially begun, giving your menu an update with an Oktoberfest recipe or two is a great way to jump into the autumn season.

Oktoberfest fare can be described in two words – casual and comfort. Try an Oktoberfest recipe to keep your menu seasonal and satisfying!

Oktoberfest Recipe Pretzel Wrapped Sausage

Oktoberfest Recipe – Pretzel Wrapped Sausage Recipe

 

Oktoberfest Recipe – Pretzel Wrapped Sausage Appetizer

PRETZEL WRAPPED SAUSAGES

  • 3/4 c warm water 110 to 115 degrees F
  • 2 tsp sugar
  • 1 tsp kosher salt
  • 1 1/2 tsp active dry yeast
  • 2 1/4 c flour
  • 1 TBSP melted butter
  • Vegetable oil
  • 10 c water
  • 2/3 c baking soda
  • 1 large egg yolk
  • 1 TBSP water
  • Pretzel salt
  • 8 sausages

Preheat the oven to 450 degrees. Line a large cookie sheet with parchment paper and brush with the vegetable oil.

In a stand mixer or large bowl, blend warm water, sugar and kosher salt. Sprinkle the yeast on top and allow to set for 5 minutes or until the mixture starts to foam.

Add the flour and butter. Mix on low speed using the dough attachment until blended. Increase to medium speed and knead until dough is smooth and naturally separates from the side of the bowl (4 to 5 minutes).

Place dough in a clean, oiled bowl and cover with plastic wrap. Set aside in a warm area for approximately 50 minutes or until dough rises until about double its original size.

Bring 10 cups of water and baking soda to a rolling boil in a large, deep pan. Meanwhile, separate dough into 8 equal pieces, rolling and stretching into 12 inch “ropes”.

Wrap one piece of dough around each sausage and press ends of the dough together to hold in place. Working in batches if necessary, place the pretzels, one at a time, into the boiling water for 30 seconds.

Remove from the water with a slotted spoon and place the prepared cookie sheet. Brush the top of each pretzel with the egg yolk and water mixture (beat egg yolk with 1 Tbsp water) and sprinkle with the pretzel salt.

Bake 12-14 minutes until golden brown. Place on a cooling rack for 5 minutes before serving. Slice pretzel into quarters.

 

SPICED MUSTARD DIP

  • ¾ c mayonnaise
  • ¼ c dijon mustard
  • 2 tsp minced garlic
  • 1 tsp garlic powder
  • 1 tsp sriracha
  • ½ tsp kosher salt
  • ½ tsp cracked black pepper

In a bowl mix together the mayo and mustard until smooth. Fold in the garlic, garlic powder, sriracha, salt, and pepper until evenly blended. If desired, add additional garlic powder, salt and pepper to taste.

 

Oktoberfest Recipe – Beer Braised Beef & Russet Potato Chips

BEER BRAISED BEEF

  • One 5-pound beef brisket
  • Kosher salt and freshly ground black pepper
  • 2 Tbsp canola oil
  • 4 c beef stock
  • 4 celery hearts, cut into 1-inch pieces
  • 3 large carrots, cut into 1-inch pieces
  • 2 bay leaves
  • 2 lg. red onions, cut into 1-inch pieces
  • 1 small bundle fresh rosemary, tied
  • 12 oz bottle dark German beer

 Preheat oven to 350. Pat the beef roast until dry and season liberally with salt and pepper. Heat the oil in a large, oven-safe roasting pan over medium-high heat, and brown on all sides, approximately 10 to 12 minutes. Set aside on a large plate.

Combine ¼ cup, celery, carrots, bay leaves, onions and rosemary in the same roasting pan and cook 4-6 min, until the vegetables start to brown and soften. Add the beer, bring to a boil and cook until reduced by half, 2 to 3 minutes. Return the beef roast to the pan and pour in the remaining beef stock until halfway covered by the liquid.

Cover the pan and transfer to the oven for 3.5 hours. Remove the lid and cook uncovered for another 30 minutes. Let the roast rest in the pot, with the liquid for 20 minutes before transferring to a cutting board.

Oktoberfest Recipe Beer Braised Beef

Oktoberfest Recipe – Beer Braised Beef with House Russet Potato Chips

 

ROASTED POTATO CHIPS

  • 4 lg russet potatoes, scrubbed
  • 2/3 c extra-virgin olive oil, for brushing potatoes
  • 2 sprigs ea. rosemary and thyme
  • 4 Tbsp grill seasoning

 

Heat the oven to 500 degrees F. Thinly slice the potatoes lengthwise 1/8 inch thick. Toss the potatoes with extra-virgin olive oil and arrange in a single layer on a nonstick baking sheet. Finely chop the rosemary and thyme (optional). Sprinkle fresh herbs and grill seasoning evenly over the potatoes. Bake potatoes 25 minutes, turning once until crisp.

 

Slice the beef and serve with thick-cut potato chips.