Corned Beef and Brussel Sprouts is an Irish-twist on two classic dishes; corned beef and cabbage — a unique Irish-style side dish that can be made any time time of the year.
Looking to branch out and make a new side dish? My Corned Beef and Brussel Sprouts are the perfect mix of corned beef and cabbage but as a side dish. This recipe came about after having some leftover corned beef after St. Patrick’s Day. I know this isn’t a traditional Irish side dish, but more of a blend of American and Irish cuisine mixed together.
Table of contents
Directions
- In a large saute pan melt the rendered bacon fat and unsalted butter on medium heat. While the butter/fat melts clean, slice the stems off and slice the Brussels sprouts in half.
- Add the sliced Brussels sprouts into the saute pan and increase the heat to medium-high. Place a lid on the pan and cook for 5 minutes, mix well and then reduce the heat to medium add in the shredded carrots and 2 tablespoons of water. Cook for an additional 5 minutes, mixing periodically. While this cooks, diced the corned beef and set to the side.
- Mix the Brussles sprouts and scrape them to the sides of the pan. Reduce the heat to medium and add the diced corned beef and cook with lid on for 1 minute. Cook until crispy for 2-3 minutes; stirring constantly.
- Add the Brussels sprouts back in and saute for 1 minute on medium heat. Divide evenly among plates and enjoy!
Tips & Tricks
Here are a few of my favorite tips and tricks when making sauteed brussel sprouts with bacon.
- Corned Beef – You can use freshly cooked leftover corned beef or lean on the deli, and get thick dinner cut corned beef that you will chop into bite-size pieces.
- Carrots – I use julienne styled carrots found in the grocery that are already “pre-shredded”; however, if you can’t find them or simply don’t have them on hand you can use a cheese grater and grate your own carrots.
- Bacon Fat – The key to this recipe is rendered bacon fat. I always save my rendered bacon fat in a glass jar. It’s stored in my refrigerator and every time I notice it’s getting low I make more bacon to fill it back up. It’s my go-to secret weapon for most dishes. Just a spoonful amplifies the flavor to just about any dish. My husband use to think I was crazy, but now he realizes this is a staple and is the reason why so many of our meals taste so good. Everything in moderation of course. I’m not adding a cup full of bacon fat–that wouldn’t be healthy. But a spoonful or two won’t hurt you.
FAQs
Brussels sprouts are high in fiber, vitamins, minerals and antioxidants, making them a nutritious addition to your diet.
No, you do not need to soak brussel sprouts before cooking. Although some say it helps make them crispier when cooking.
No, you do not have to use fresh corned beef for this recipe. You can use corned beef from the deli instead.
Yes, you should rinse the corned beef before cooking it to remove some of the excess salt.
Brussels Sprouts Recipes
If you love brussels sprouts you’ll love these other recipes.
This recipe comes together in less than 20 minutes. It makes for the perfect side dish for just about any meal. The night I made this we ate this with baked chicken and mashed potatoes. We loved the salty-sweet combo of this side dish. I know that this side dish will make it into the side-dish rotation!
If you make this Corned Beef and Brussel Sprouts recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Corned Beef and Brussel Sprouts
Equipment
- 1 Stove Top
Ingredients
- 2 tablespoon rendered bacon fat
- 1 tablespoon unsalted butter
- 1 pound Brussels Sprouts cleaned, stems removed and sliced in half
- ¼ cup shredded carrots
- 2 tablespoons water
- ⅓ pound corned beef diced
- fresh dill for garnish
Instructions
- In a large saute pan melt the rendered bacon fat and unsalted butter on medium heat. While the butter/fat melts clean, slice the stems off and slice the Brussels sprouts in half.
- Add the sliced Brussels sprouts into the saute pan and increase the heat to medium-high. Place a lid on the pan and cook for 5 minutes, mix well and then reduce the heat to medium add in the shredded carrots and 2 tablespoons of water. Cook for an additional 5 minutes, mixing periodically. While this cooks, diced the corned beef and set to the side.
- Mix the Brussles sprouts and scrape them to the sides of the pan. Reduce the heat to medium and add the diced corned beef and cook with lid on for 1 minute. Cook until crispy for 2-3 minutes; stirring constantly.
- Add the Brussels sprouts back in and saute for 1 minute on medium heat. Divide evenly among plates and enjoy!
Notes
- Corned Beef – You can use freshly cooked leftover corned beef or lean on the deli, and get thick dinner cut corned beef that you will chop into bite-size pieces.
- Carrots – I use julienne styled carrots found in the grocery that are already “pre-shredded”; however, if you can’t find them or simply don’t have them on hand you can use a cheese grater and grate your own carrots.
- Bacon Fat – The key to this recipe is rendered bacon fat. I always save my rendered bacon fat in a glass jar. It’s stored in my refrigerator and every time I notice it’s getting low I make more bacon to fill it back up. It’s my go-to secret weapon for most dishes. Just a spoonful amplifies the flavor to just about any dish. My husband use to think I was crazy, but now he realizes this is a staple and is the reason why so many of our meals taste so good. Everything in moderation of course. I’m not adding a cup full of bacon fat–that wouldn’t be healthy. But a spoonful or two won’t hurt you.
Nutrition
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Beth Stauter
Used leftover crockpot corned beef (cooked with onion, liquid crab boil, and water appx. 8hrs) for this recipe. OMGOSH it is delicious!!!! Will make sure I always have leftover corned beef to fix this!!! Thank you for the recipe!!
Katie
Beth, I’m so happy to read you were able to reinvent your leftovers!