Best Roasted Brussels Sprouts With Corned Beef Recipes

GUINNESS CORNED BEEF WITH POTATOES AND BRUSSEL SPROUTS RECIPE - (4/5)

Guinness Corned Beef with Potatoes and Brussel Sprouts Recipe - (4/5) image

Provided by KTgalinCali

Number Of Ingredients 16

Ingredients

BRAISED GUINNESS CORNED BEEF:
3 pounds corned beef brisket
3 cans Guinness (one to drink while you cook!)
3 tablespoons sugar
CREAMER POTATOES:
baby or fingerling potatoes (about 30)
2 cloves garlic
2 sprigs rosemary
salt and pepper, to taste
truffle oil (optional)
BRUSSELS SPROUTS:
brussels sprouts (about 30)
1 clove garlic, minced
salt and pepper, to taste
olive oil
truffle oil (optional)

Steps:

BRAISED GUINNESS CORNED BEEF: Rinse the corned beef under cold water. Place it in an oven-proof pot, preferably a dutch oven, along with the spice packet if it is included. First take a chug of the Guinness, and then pour the rest into the pot Pre-heat oven at 350°F. Place the corned beef in the oven and braise it for 2 1/2 to 3 hours or until tender. Remove the corned beef and let it sit on a plate. Add 3 tablespoons of sugar to the pot and place it on high heat. Reduce the glaze for about 10 mins. Slice the corned beef and place it back into the pot Keep warm until ready to serve. CREAMER POTATOES: Wash the potatoes and dry. In a roasting pan or cast iron pan, add the potatoes, 2 whole garlic cloves, rosemary, enough olive oil to coat and a large pinch of salt and pepper. Toss well in pan. Place it in a 350°F oven and roast for about 1 hour or until tender. Remove from the oven and drizzle with truffle oil when ready to serve BRUSSELS SPROUTS: Wash the sprouts and dry. Cut the ends off and split the sprouts in half. Mince 1 clove of garlic and 1 shallot. Heat the saute pan on high heat until it is hot. Add a few tablespoons of olive oil and place the brussels sprouts flat side down. Let them saute in the pan without touching it for 1 to 2 mins to caramelize the bottom. Add a pinch of salt and pepper. Add the minced shallots and garlic. Stir or toss the brussels sprouts in the pan to mix. De-glaze the pan with white wine or water. In my case I used sake and mirin. Cook until the liquid has evaporated, turn the heat off and place a lid over it to keep warm until serving.

ROASTED BRUSSELS SPROUTS

Roasted Brussels Sprouts image

Here's a simple, foolproof way to prepare brussels sprouts: Toss with a little olive oil or bacon fat, salt and pepper and roast until tender inside and crisp outside. Finish with a little red-pepper flakes or a drizzle of balsamic vinegar, if you'd like. This recipe serves two, but it doubles or triples easily.

Provided by Sam Sifton

Categories brunch, dinner, easy, weekday, vegetables, side dish

Time 40m

Yield 2 servings

Number Of Ingredients 4

Ingredients

3/4 pound brussels sprouts
2 tablespoons extra-virgin olive oil or bacon fat
Kosher salt and black pepper to taste
Red-pepper flakes to taste

Steps:

Heat oven to 400. Trim the ends of the brussels sprouts, and remove all yellowing exterior leaves. Put the sprouts in a large bowl, and toss with the oil or bacon fat, and season well with salt and pepper.
Pour the sprouts onto a sheet pan and roast in the oven for 30 to 40 minutes, shaking the pan occasionally to brown the vegetables evenly, until crisp on the outside and tender within. Sprinkle a little more salt on them and, if you like, red-pepper flakes.