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The Main Course Recipes
Chef Michael LongBraised Brussels sprouts with Beer and Bacon
Serves 4
Pre-heat oven to 325 degrees
3 # Fresh Brussels Sprouts, trilled and split in half. Use a sharp paring knife to notch out the thick part of the core.
2# thick sliced bacon. A honey or pepper cured is fine. Chop the bacon into large pieces.
1 large onion, sliced thin
1cup chicken stock or broth. If you use canned, make sure it is a low sodium type.
1 bottle or can robust craft beer.
(Brown ale such as Newcastle or local porter would be great! Wynkoop brewery’s Black lager would be perfect)
Do not use a bitter hoppy beer such as IPA or Pale Ale.
Salt and Pepper to taste
2 oz olive oil.
For cooking vessel; I recommend enamel braising pan or similar style in metal cook ware. It must be able to be heated on the stove, and then fit into the oven, and have a tight fitting lid.
Heat oil in the pan and add the bacon. Render the bacon until crisp and remove the pieces, leaving the fat. Add the onions and sauté until soft. Add the stock and beer and deglaze. Scrape the browned bacon bits from the bottom of the pan and incorporate.
Bring the liquid to a boil and add the Brussels sprout. Season with salt and pepper. Cover with foil and then the lid. Place in the oven for one hour. Serve right in the pan with all the juice.
