Braised Brussels Sprouts with Bacon

Bring a large pot of water to a boil, ideally with a large mesh frying basket inside to pull your sprouts from the water. Trim off the bottom 1/8 inch or so of each sprout, and peel off the outer 2-3 leaves from each sprout--- these are too tough to eat. Cut about four slices of bacon into 1/2" strips. Take a large cast iron pan (eg. 14") or a heavy-bottom braising pan and place over medium heat. Brown the bacon in the pan, removing when its... more

Bring a large pot of water to a boil, ideally with a large mesh frying basket inside to pull your sprouts from the water. Trim off the bottom 1/8 inch or so of each sprout, and peel off the outer 2-3 leaves from each sprout--- these are too tough to eat. Cut about four slices of bacon into 1/2" strips. Take a large cast iron pan (eg. 14") or a heavy-bottom braising pan and place over medium heat. Brown the bacon in the pan, removing when its just crisp. Reserve in a bowl. Leave the drippings in the pan, and turn on high. Fill a very large bowl with ice and cold water and put in your sink. You'll use this to shock the sprouts after briefly cooking them in boiling water. Once the water has come to a boil, place the sprouts in the water or in the basket. Cook until almost tender, but still very firm, about 3-4 minutes. Cut one in half to test firmness, and bite into it. It should still taste a little raw. Pull the sprouts from the water, e.g, in your basket, and immerse in your ice bath, for a few minutes, until cold. Drain well and towel off. Turn the heat on the cast iron pan to high. When the pan starts to smoke, gently toss the sprouts in the pan, trying to get as little water in the pan as possible. Toss in the pan well, to even coat with oil-- you should get some nice blackening on some parts of the sprouts. Cook for 2-3 minutes over high heat. Add chicken stock to the pan and reduce, for a few minutes until the sprouts are firm but tasting like they are done and the stock is reduced till there are a few tablespoons left-- it should start to thicken up a bit, forming an emulsion with the bacon drippings. Finish with 1 Tablespoon EVO and salt and pepper. less