5.0 from 6 votes
Corned Beef and Brussel Sprouts
Corned Beef and Brussel Sprouts is an Irish-twist on two classic dishes; corned beef and cabbage -- a unique Irish-style side dish that can be made any time time of the year.
Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 4
Calories: 215 kcal
Course:
Side Dish
Cuisine:
American , Irish
Ingredients
- 2 tablespoon rendered bacon fat
- 1 tablespoon unsalted butter
- 1 pound Brussels sprouts cleaned, stems removed and sliced in half
- ¼ cup shredded carrots
- 2 tablespoons water
- ⅓ pound corned beef diced
- Fresh dill for garnish
Instructions
- In a large saute pan melt the rendered bacon fat and unsalted butter on medium heat. While the butter/fat melts clean, slice the stems off and slice the Brussels sprouts in half.
- Add the sliced Brussels sprouts into the saute pan and increase the heat to medium-high. Place a lid on the pan and cook for 5 minutes, mix well and then reduce the heat to medium add in the shredded carrots and 2 tablespoons of water. Cook for an additional 5 minutes, mixing periodically. While this cooks, diced the corned beef and set to the side.
- Mix the Brussles sprouts and scrape them to the sides of the pan. Reduce the heat to medium and add the diced corned beef and cook with lid on for 1 minute. Cook until crispy for 2-3 minutes; stirring constantly.
- Add the Brussels sprouts back in and saute for 1 minute on medium heat. Divide evenly among plates and enjoy!
Cup of Yum
Notes
- Corned Beef - You can use freshly cooked leftover corned beef or lean on the deli, and get thick dinner cut corned beef that you will chop into bite-size pieces.
- Carrots - I use julienne styled carrots found in the grocery that are already "pre-shredded"; however, if you can't find them or simply don't have them on hand you can use a cheese grater and grate your own carrots.
- Bacon Fat - The key to this recipe is rendered bacon fat. I always save my rendered bacon fat in a glass jar. It's stored in my refrigerator and every time I notice it's getting low I make more bacon to fill it back up. It's my go-to secret weapon for most dishes. Just a spoonful amplifies the flavor to just about any dish. My husband use to think I was crazy, but now he realizes this is a staple and is the reason why so many of our meals taste so good. Everything in moderation of course. I'm not adding a cup full of bacon fat--that wouldn't be healthy. But a spoonful or two won't hurt you.
Nutrition Information
Serving
0.5c
Calories
215kcal
(11%)
Carbohydrates
11g
(4%)
Protein
9g
(18%)
Fat
16g
(25%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
35mg
(12%)
Sodium
505mg
(21%)
Potassium
580mg
(17%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Vitamin A
2279IU
(46%)
Vitamin C
107mg
(119%)
Calcium
54mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 215
% Daily Value*
| Serving | 0.5c | |
| Calories | 215kcal | 11% |
| Carbohydrates | 11g | 4% |
| Protein | 9g | 18% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 35mg | 12% |
| Sodium | 505mg | 21% |
| Potassium | 580mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 2279IU | 46% |
| Vitamin C | 107mg | 119% |
| Calcium | 54mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.