For the Love of Food

St Patty’s Corned Beef and Brussels Sprout Saute

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This Irish inspired meal for St Patty’s is so good I could eat it year round! It’s a twist on the more traditional corned beef and cabbage and is a simple saute of fresh Brussels sprouts and juicy corned beef brisket. This dinner is delicious served with a side of garlic potatoes. 

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St Patty's Corned Beef and Brussels Sprout Saute

Ingredients

  • 1 lb Brussels sprouts trimmed and halved
  • 1 1/2 cups cooked Corned Beef brisket cubed
  • 1/2 cup beef stock/broth
  • 1/2 small yellow onion diced
  • 2 cloves garlic pressed
  • olive oil for saute
  • salt and pepper to taste

Instructions

  • Add a drizzle of olive oil to a saute pan and heat over medium.
  • Add diced onions and cook until softened and browned.
  • Add garlic and cook for another minute until fragrant.
  • Now add another swirl of olive oil and Brussels sprouts and cook, stirring occasionally, until tender, about 6 minutes. Season with salt and pepper.
  • Deglaze with the 1/2 cup beef broth.
  • Add chopped corned beef and cook until the liquid evaporates.
  • Serve with roasted garlic herb potatoes for a delicious St Patty's Day meal.
Did you make this Recipe?Tag @flchefnicole or hashtag #fortheloveoffoodblog
Start with a pound of fresh Brussels sprouts. 
Clean and trim off the tough bottom stem and cut in half.
Add a drizzle of olive oil to a saute pan and heat over medium.
Add diced onions and cook until softened and browned. 
Add garlic and cook for another minute until fragrant.
Now add another swirl of olive oil and Brussels sprouts and cook, 
stirring occasionally, until tender, about 6 minutes.
 Season with salt and pepper.
Deglaze with the 1/2 cup beef broth.
I slow cooked a small seasoned Corned Beef Brisket for 3 hours in a covered pot.
I used about half of the brisket for this dish and saved the rest to make Reuben Eggrolls.
Chop into bite size pieces. You want about 1 1/2 cups of corned beef.
Add to the Brussels sprouts and stir to combine.
Cook until all the liquid is absorbed. 
I made a side of roasted baby potatoes 
seasoned with garlic and herbs and tossed in olive oil to go with the Corned Beef skillet.
Remove from heat and plate and serve immediately. 
The last thing you want is overcooked and soggy Brussels sprouts!
Hope you enjoy this tasty St Patrick’s Day meal. 
Comment below and let me know your favorite meal to eat on St Patty’s. 

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