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St Patty's Corned Beef and Brussels Sprout Saute


  • 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


  • 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.