Sunday, January 28, 2018

Bacon and Beer Braised Brussel Sprout Recipe


Brussel sprouts... as a kid those words struck terror into my heart. Little cabbage-like veggies, steamed or boiled until they were a flavorless, mushy facsimile of their former selves. Most people, when offered brussel sprouts feel a similar cold chill course through them. In my opinion, there are no bad vegetables, only bad preparation. So let me tell you, there is hope! These brussel sprouts are deliciously sauteed and caramelized and with the hint of smokiness from the bacon and the flavor of malt and hop coming from the beer- pan braising them leaves them perfectly cooked without becoming mushy. As you explore cooking, I encourage you to think in flavors- if you want to bring up more of the smokiness, used smoked salt, or a dash or two of liquid smoke. Love garlic? Add more. It's your dish, go make it!

Bacon and Beer Braised Brussel Sprouts (serves 4-6)


4 slices bacon
1 medium onion, diced
2 cloves garlic, minced
1 lb fresh Brussel Sprouts, rinsed and any bruised outer leaves removed
1 12 oz. lager or ale- no porters or stouts... I usually use a lager
salt & pepper to taste


Trim stem end of brussel sprouts and cut in half lengthwise from stem to top. In a large skillet or saute pan, fry the bacon until crisp, remove from pan and add the onion and garlic. Saute for a minute and then add the brussel sprouts. Saute for 5 minutes, stirring occasionally to sear and caramelize the sprouts. Add a large pinch of salt and pepper and the beer. Simmer uncovered over medium heat to reduce the beer until it has nearly fully evaporated and has become a glaze, about 15 minutes. Check seasoning and adjust. Crumble bacon, stir into pan just before serving. Bon Apetit!

No comments:

Post a Comment