The recipe
Ingredients
Directions
Prepare the sprouts
Trim Brussels sprouts of limp leaves and cut an 'x' in the base of each stalk.
Bring a large pan of water to a boil, add sprouts, and bring back to a boil.
Boil for 1 minute, then drain and run cold water over until cool.
Cut sprouts in half.
Cook with bacon and beer
In a separate skillet, sauté bacon for 3 minutes.
Add garlic and sauté until bacon is crisp.
Add sprouts and sauté until warmed through.
Pour in beer and bring to a boil.
Simmer until sprouts are crisp-tender, about 3 minutes.
Season with salt and pepper.
Serve
Place in a gratin dish and reheat, covered at 350°F for 10 minutes or until hot.
Alternatively, leave in the skillet and reheat in it.
This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Brussels sprouts
- Form the main body of the dish and, when cooked briefly, keep a tender-crisp texture.
- Bacon
- Adds fat and savory, browned flavor that coats the sprouts.
- Garlic
- Contributes aroma and pungent flavor as it cooks in the bacon fat.
- Ale
- Adds liquid and malty flavor that deglazes the pan and lightly braises the sprouts.
The step that matters
Simmer until crisp-tender. Sprouts already blanched can turn mushy or dull in liquid if simmered too long. Stopping when they are just tender keeps their texture and bright color.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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