Three ingredients (plus salt) never tasted so good. It must be the upcoming St. Patrick's Day that made me want to dump this lot on a plate of mashed potatoes. Not that Brussel sprouts cooked in pancetta come close to that Irish cabbage and potato delicacy. And bite my tongue but I loaded my mashed potatoes with English butter. Still, it's comforting to spoon this dish down at winter's end with bathing suit season not even a squint away. Also, local purveyor Trader Joe's, you have redeemed yourself from last week's suddenly expiring produce! xo
4 oz chopped pancetta
1/2 small red onion, chopped
1 bag shredded Trader Joe's Brussels sprouts
In medium heavy skillet over mid low heat, render the pancetta. I like mine a little crispy. 10 minutes. Add onion and a little salt, cook 5 minutes. Add sprouts, cooking until tender, 5-8 minutes. Be generous with the salt and pepper. If food sticks, deglaze with a tablespoon or two of water. Serve alone or ladled over mashed potatoes.
Eat – B
The beef is corned!
The great common denominator connecting Jewish and Irish tables is celebrated today. You can start days earlier, or you can buy your brisket with a seasoning pack and make life easy and delicious.
At just under two pounds this piece of deliciousness is also built for two – the max number of family members eating it tonight.
Add your fave veg (carrots, parsnips and onions here, with a use it up handful of shredded Brussel sprouts here instead of new cabbage). We're skipping potatoes for Jewish rye :).
Cover meat and seasonings with water, bring to boil, then simmer covered. Add veg after about an hour. Cook 2 1/2 to 3 for larger cuts. Cool completely before slicing.
Eat – B