Brussel sprouts slow-braised in bacon and shallot pot liquor, topped with a quick fry shallot.
In 4th grade, I had to write a paper about trying a portion of food that I disliked cook said food and see if I still didn’t like it. Most of the kids in my class would say things like seafood, salad, but I couldn’t think anything. I loved all seafood I would always ask for grocery store sushi when we needed to have a packed lunch, and we had a salad with dinner almost every night. One thing I didn’t realize was that my mom only cooked things she liked (which makes sense) and she didn’t like most are Brussel sprouts. Since I had never had them I assumed I didn’t like them, so we went to the store-bought 3 Brussel sprouts microwaved them, no seasoning, and surprise surprise I didn’t like them. I wrote my paper and never touched the little green balls of death until culinary school.
It took years and a cute boy to convince me to try them again, I don’t know if it was just growing up and my pallet changing or the cute boy that I was trying to convince but it worked. Now that cute boy and I have this every Thanksgiving. He loves his veggies slightly overcooked so we started braising them with a large amount of bacon, shallots, garlic, and the pot liquor that is left from braising makes almost a glaze. To add a little crunch factor I like to fry some thinly sliced shallots or since it’s thanksgiving and green bean casserole is my favorite thing means there are some fried onions in the house.
- 2 lbs Brussel Sprouts
- 6 strips of Bacon, small diced
- 1 shallot, thinly sliced and separated
- 3 cloves Garlic, minced
- 1 cup Chicken Stock
- Salt and Pepper to taste
- 1 tablespoon Corn Starch
- Prep the Brussel sprouts removing the stems and any outer leaves have blemishes. Cut the sprouts in half or quarters so they're all about the same size. So they cook at the same time.
- In a large frypan or dutch oven fry the bacon until browned and crisp on medium heat, then add half the shallot and cook until tender remove from the pan.
- Placing the sprouts cut side down without crowding so the sprouts get nice and brown. May need to do this in batches, if so remove browned sprouts before adding more.
- Once all the sprouts are browned add back in any other sprouts and bacon mixture, then add salt and the garlic and cook until fragrant. Then add the chicken stock and cover with a lid for 10-15 minutes on medium-low.
- Once the sprouts are tender but not fully cooked remove the lid and allow the pot liquor to the reduce until it glazes the sprouts, also the shallots and garlic may have dissolved into the liquor which is perfect, if not no worries.
- While the liquid is reducing in a small frypan add about an inch of oil and heat on medium heat until the oil reaches 350˚. Toss the remaining shallots in the corn starch and fry until crisp, remove from heat and salt.
- Taste a sprout and adjust for seasoning before plating, then top with the fried shallot and serve warm.