Corned Beef and Brussel Sprouts

Corned Beef and Brussel Sprouts

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.

Course Side Dish

Cuisine American, Irish

Diet Gluten Free

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 215kcal

Author Katie

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