Friar’s Bakehouse’s Oktoberfest Hotpot 


1/4 cup olive oil

1 large onion, chopped

2 pounds russet potatoes, peeled cut into 1/2 inch cubes (about 5 cups)

2 cups peeled carrots, sliced

1 cup diced green cabbage

1 cup diced red cabbage

1 cup peeled turnip, diced

2 Tbsp minced garlic

4 cups beef stock

1 – 12 oz bottle dark beer

1 cup dry red wine

2 Tbsp tomato paste

1 Tbsp brown sugar

2 Tbsp fresh dill

1 Tbsp Worcestershire sauce

Salt and pepper to taste

2 lbs fully cooked bratwurst, cut into 1 inch slices

Chopped fresh parsley

Place oil in bottom if heavy stew pot and heat. Saute onions, potatoes, carrots, cabbages, turnip and garlic for 5 minutes, stirring frequently. Add the beef stock, beer, wine, tomato paste, brown sugar, dill and Worcestershire. Simmer until vegetables are tender. Season to taste. Add the bratwurst and heat through. Serve sprinkled with parsley.