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.