Hello everybody, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, brad's brussel sprouts and cabbage braised in stout. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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Brad's Brussel sprouts and cabbage braised in stout is one of the most well liked of recent trending meals in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Brad's Brussel sprouts and cabbage braised in stout is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have brad's brussel sprouts and cabbage braised in stout using 10 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Brad's Brussel sprouts and cabbage braised in stout:
- Get 1-1 1/2 lbs Brussel sprouts, trim end and cut in half
- Make ready 1/2 LG head of cabbage course chopped
- Take 1 shallot, chopped
- Prepare 1/2 red onion, chopped
- Get 2 tbs minced garlic
- Make ready 1 lb cottage bacon, chopped
- Get Sea salt and black pepper
- Make ready 6 Oz imperial stout
- Make ready 1 tbs cider vinegar
- Make ready 3 tbs butter
Brussels sprouts should have a little bite to them, a bit of crunch. Just not so much that you can't get your teeth through them. This braised brussels sprouts recipe has bacon, onion and touch of soy sauce for great flavor! Between the balsamic roasted brussels sprouts recipe and the baked brussels sprouts with parmesan we have converted more than a few doubters to joys of this little cabbage-esque vegetable.
Steps to make Brad's Brussel sprouts and cabbage braised in stout:
- Heat butter in a LG wok. Add onion, shallots, bacon, and Brussels. Saute until Brussels start getting soft on the edges.
- Add vinegar and cook off 1 minute.
- Add rest of ingredients. Turn heat to low and cover. Stir every few minutes.
- When everything is tender, plate and serve with corned beef. Enjoy
Try Ina Garten's classic Roasted Brussels Sprouts recipe from Barefoot Contessa on Food Network. The key to a perfect roasted vegetable is a hot oven. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Meanwhile, combine mustard, brown sugar, and remaining water in a small bowl; stir until blended.
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