Brad's Brussel sprouts and cabbage braised in stout. Serve as a hearty side dish for Thanksgiving, Christmas, or at any meal worth celebrating! This tasty pork stew is flavored with dark stout beer, balsamic vinegar, and caraway seeds, and finish with the Brussels sprouts. It's the perfect partner for fluffy mashed potatoes! "I'm sure you've heard by now that corned beef and cabbage is not authentic St.

Mound the potato mixture in a serving bowl. Add the last two tablespoons of butter to the remaining brussels sprouts and stir together, then scatter over top of the potatoes in the serving bowl. Serve immediately How to Trim Brussels Sprouts. You can have Brad's Brussel sprouts and cabbage braised in stout using 10 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Brad's Brussel sprouts and cabbage braised in stout

1. Prepare 1-1 1/2 lbs of Brussel sprouts, trim end and cut in half.
2. Prepare 1/2 of LG head of cabbage course chopped.
3. It's 1 of shallot, chopped.
4. Prepare 1/2 of red onion, chopped.
5. Prepare 2 tbs of minced garlic.
6. It's 1 lb of cottage bacon, chopped.
7. It's of Sea salt and black pepper.
8. You need 6 Oz of imperial stout.
9. You need 1 tbs of cider vinegar.
10. You need 3 tbs of butter.

Brussels sprouts are easy to prep with just a few simple steps. Even though they look quite a bit like tiny cabbages, the core on Brussels sprouts are far more tender when cooked. When you're using the sprouts in a roasted dish were you want them to stay intact, you don't need to cut out the core. Brussels sprouts are simply seasoned with salt, pepper, and olive oil, then slow-roasted in a very hot oven until darkest brown.

Brad's Brussel sprouts and cabbage braised in stout step by step

1. Heat butter in a LG wok. Add onion, shallots, bacon, and Brussels. Saute until Brussels start getting soft on the edges..
2. Add vinegar and cook off 1 minute..
3. Add rest of ingredients. Turn heat to low and cover. Stir every few minutes..
4. When everything is tender, plate and serve with corned beef. Enjoy.

They are the perfect combination of sweet and salty, and make for perfect snack leftovers straight from the fridge the next day! To make this corned beef, place the carrots, quartered potatoes, and chopped onions in the bottom of a slower cooker. Cut the brisket in half and place on top of the veggies with chopped cabbage, pepper and spice packet that comes with the brisket. We love Brussels sprouts every which way—roasted, sautéed, fried, shaved, and so much more. The recipes here range from hot dips to creamy gratins to crunchy salads, and many side dishes.