Brussels Sprouts with Balsamic Gravy
Brussels Sprouts with Balsamic Gravy
Directions
- Strain out any excess fat from the pan and, while the pan is still hot, deglaze with the balsamic mixture. (See instructions below)
- To prepare final dish, toss together sautéed Brussels sprouts, balsamic mixture, crispy pancetta and arugula. Serve in a cast iron skillet.
Ingredients
- 1 oz. shallot(s), finely diced
- 1 oz. vinegar, red wine
- 1 oz. chile(s), fresno, finely diced
- 1/2 tsp Custom Culinary® Roasted Garlic Flavor Concentrate
- 1/4 cup cilantro, fresh, chiffonade
- 1.4 cup parsley, chiffonade
- 1/4 cup mint, chiffonade
- 1 tsp chili flakes
- 4 oz. oil, olive
- as needed Kosher salt
Balsamic Gravy
Directions
- To prepare balsamic gravy, combine vinegar and honey over heat in a medium sauce pot. Reduce mixture until ½ cup remains.
- Combine reduction with prepared Custom Culinary® Americana Style Au Jus.
- In a large sauce pan, render diced pancetta until it becomes crispy. Reserve for final plating.
Ingredients
- 2 cups vinegar, balsamic
- 1/2 cup honey
- 1 1/2 cup Custom Culinary® Americana Style Au Jus, prepared
- 1/2 cup pancetta, diced
- 2 cups brussels sprouts, sautéed until crispy
- 1 cup arugula
