Friday, November 21, 2008
Recettes Secrètes: Beer Brussels Sprouts
Just in time for Thanksgiving!
Cook time: 20 minutes
2 tablespoons good olive oil
6 ounces Italian pancetta, or applewood-smoked bacon 1/4-inch dice
1 1/2 pounds Brussels sprouts, trimmed and cut in half
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1/2 cup light brown sugar
3/4 cup golden raisins
1 12oz can lager beer
Heat the olive oil in a large (12-inch) saute pan and add the pancetta. Cook over medium heat, stirring often, until the fat is rendered and the pancetta is golden brown and crisp, 5 to 10 minutes. Remove the pancetta to a plate lined with a paper towel.
Meanwhile heat the beer and about a cup of water in a medium saucepan. Once boiling, add the sprouts and quickly return to a boil. Cook uncovered for 3-5 minutes. Drain.
Add the Brussels sprouts, salt, and pepper to the fat in the saute pan and saute over medium heat for about 5 minutes, until lightly browned. Add the raisins and brown sugar. Lower the heat and cook uncovered, stirring occasionally, until the sprouts are tender when pierced with a knife, about 15 minutes. If the skillet becomes too dry, add a little water. Return the pancetta to the pan, heat through, season to taste, and serve.