The liquid remaining after we braise brats @ work is absolutely heavenly. What can be done with it?
Beer, water, mirepoix vegetables (very large rough chop), bay leaves, whole peppercorns, chicken base, and whatever came from the brats
Sounds like you could also use it as a stock for a soup. Or if you are bored refine it into a consomme.
I never really have much liquid from brats... brown on grill then into a pan of sauerkraut and sliced onion to simmer over indirect heat on the weber or in the house on a very low burner. Any liquid in the kraut gets bound into the instant mashed potato I stir in as a thickener before serving the kraut.