As you may know, I have been writing about my new love for Brussels sprouts lately. I have only been making them one way, roasted. I became pretty dedicated to this method, but I was willing to try something new. Our friend, and fabulous cook, Mike shared this recipe with me. It brings a bold new flavor to the sprouts. Something perfect served up with a hearty meal. Something perfect for a holiday…like Thanksgiving.
Mike’s Braised Brussels Sprouts
4 c Brussels Sprouts, quartered
3-4 cloves of garlic, minced
1 shallot ,sliced
2 c chicken stock
fresh black pepper
1/4 pound uncut pancetta
Prepare the sprouts. Cut stem off and quarter each sprout. Dice pancetta. Cook pancetta in saute pan with medium heat. You want to render the fat for flavor, about 6-8 minutes. Make pancetta crispy if desired. Remove pancetta from pan and set aside. Add 1 shot of oil into saute pan. Saute garlic and shallots over medium heat. Caramelize shallots, being extra careful garlic and shallots don’t burn.
Add sprouts, pancetta, and chicken stock to shallots. Add fresh black pepper to taste. Take spoon and scrape the bottom of the pan so to deglaze the pan with the chicken stock. Bring to a boil and reduce. Once liquid is evaporated, serve immediately.
Notes: Some like this dish to have a firmness still to the sprout. If so, the less chicken stock added, the more firm the vegetable will be.