Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, brad's brussel sprouts and cabbage braised in stout. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
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Brad's Brussel sprouts and cabbage braised in stout is one of the most popular of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Brad's Brussel sprouts and cabbage braised in stout is something which I have loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook brad's brussel sprouts and cabbage braised in stout using 10 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Brad's Brussel sprouts and cabbage braised in stout:
- Get 1-1 1/2 lbs Brussel sprouts, trim end and cut in half
- Prepare 1/2 LG head of cabbage course chopped
- Prepare 1 shallot, chopped
- Take 1/2 red onion, chopped
- Make ready 2 tbs minced garlic
- Make ready 1 lb cottage bacon, chopped
- Prepare Sea salt and black pepper
- Make ready 6 Oz imperial stout
- Make ready 1 tbs cider vinegar
- Make ready 3 tbs butter
Mexican rice with black bean, corn, paprica and tomatoes. 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.
Instructions 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
Sea salt and freshly-cracked black pepper: We will use these liberally for seasoning! Although see below for ideas on additional. Brussels sprouts are little cabbages, which means they can be a bit tough. Braising softens them so that they're nice and tender. Brussels sprouts should have a little bite to them, a bit of crunch.
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