Although brussel sprouts fall in that ‘love to hate them’ category for many, not so for me. I remember my mother growing them in her garden. They just seemed so unique … little mini cabbages on a stem! The fact that we can buy them pretty much year round takes away from these Autumn jewels somewhat.
But, it seems more people have realized that soggy, boiled, overcooked sprouts are a thing of the past. These tasty little treats are often dressed up with salty bacon, sweet balsamic vinegar or nutty Parmesan cheese. The smaller the sprouts, the more tender they are and even more tender and sweet after a frost. I probably appreciate the texture as much as the flavor.
In this casserole they are paired with some very tender corned beef, potatoes and Parmesan cheese. In regards to the corned beef, the key is either to slow roast at a very low temperature or a long, slow simmer in a liquid infused with spices. The ‘corned’ part of the beef refers to the brining process. The meat is submerged in a brine mixture which is flavored with spices. This process usually takes about seven to ten days. At this point its ready to cook.
Most often you can buy a piece that is sold in a vacuum sealed pouch which is in a spiced ‘gel’ mixture. All you have to do is rinse it in cold water, place it in a baking dish with a bit of fresh water and roast at about 250 F. until it becomes ultra tender.
This was such a nice fall meal. The flavors came together so well.
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- 690 grams uncooked ( became 350 grams when slow roasted)
- 2 large Russet potatoes, sliced 1/4-inch thick
- 4 shallots, thinly sliced
- 380 grams (about 10 large) untrimmed Brussels sprouts ( became 300 grams cleaned)
- 2 cups milk
- 2 Tbsp butter,
- 2 Tbsp flour
- garlic powder
- 100 grams Parmesan cheese, grated
Ingredients
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- Preheat oven to 250 F. Rinse spiced gel off of corned beef. Place in a shallow baking dish; add a small bit of water & roast until VERY tender. Remove from oven; using 2 forks, pull meat apart & set aside.
- Peel & slice potatoes into 1/4-inches slices. Slice the shallots & Brussels sprouts thin; set aside
- In a large saucepan, add the sliced potatoes & cover with milk & butter. Bring to a boil, lower heat & simmer 8 minutes. Remove from heat; lift potatoes from milk with a slotted spoon & reserve the milk & butter for sauce.
- Adjust oven temperature to 375 F. Coat a 9 X 13-inch baking pan with oil or butter; layer the potato, then corned beef, shallots & Brussels sprouts. Repeat again using all the ingredients. Whisk the flour into the cooled milk/butter combo. Pour sauce over all; sprinkle with garlic powder & top with Parmesan cheese. Cover with foil & bake for 30 minutes. Remove from oven; cool for a few minutes & serve.