Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, brad's brussel sprouts and cabbage braised in stout. One of my favorites food recipes. For mine, I will 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 favored of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Brad's Brussel sprouts and cabbage braised in stout is something that I’ve loved my whole life.
To begin with this recipe, we have to prepare a few components. You can have brad's brussel sprouts and cabbage braised in stout using 10 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Brad's Brussel sprouts and cabbage braised in stout:
- Take 1-1 1/2 lbs Brussel sprouts, trim end and cut in half
- Prepare 1/2 LG head of cabbage course chopped
- Make ready 1 shallot, chopped
- Prepare 1/2 red onion, chopped
- Prepare 2 tbs minced garlic
- Make ready 1 lb cottage bacon, chopped
- Take Sea salt and black pepper
- Take 6 Oz imperial stout
- Make ready 1 tbs cider vinegar
- Prepare 3 tbs butter
Combine bay leaf, stout beer, honey, red wine vinegar, and Worcestershire sauce, stirring to combine. Pour mixture over the top of the onions. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the Brussels sprouts are cold, drain well, and cut in halves or quarters, depending on size.
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
Fresh Brussels sprouts: In general, the smaller they are, the sweeter they will be. The larger, the more they will taste like cabbage. Olive oil: Or your preferred cooking oil. Sea salt and freshly-cracked black pepper: We will use these liberally for seasoning! Although see below for ideas on additional.
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