One thing I’ve enjoyed a lot lately in my cooking is to challenge myself to take an ingredient or a dish that I hated as a kid and see if I can do it well enough to say, “I like it!” This week, it’s brussels sprouts!
There was a lot of various ways of cooking them, too. Most of my friends and my research warned against overcooking them. In the end, I decided to do it like a stir fry.
Beef and Brussels in the Dutch Oven
12” Dutch oven
24-28 coals underneath
1/2 lb bacon, chopped
1 lb fresh brussels sprouts
1 lb of beef, in steak or cubed/sliced as stir fry
1 medium onion
1 green pepper
1 large portobello mushroom
2-3 cloves garlic
This was actually a pretty easy one to do. I started by lighting up the coals. When they were hot, I put about 22 underneath the Dutch oven, and put the bacon pieces into it.
While that was cooking, I prepared the meat and the veggies. I sliced the meat up first, and sprinkled it with salt, pepper, and paprika. I let that sit while I sliced, chopped and minced everything else. Finally, it all went into the same bowl, with a few shakes.
I let that bacon cook pretty crisp, then pulled it out. I amped up the coals and let the drippings get really, really hot. I tossed in the meat and veggies. I gave it a stir right away, and then would alternate stirring with letting the beef and the veggies sear. I cooked it all until the meat was medium and the veggies were just a little soft. Then, I pulled it off the coals.
I served it all served up with some sprinkles of the gorgonzola on top, alongside some roasted potato chunks I’d done in a 10”. Wow. It was all delicious! Another childhood terror conquered!
Next? Probably squash...
Mark has discovered a love of Dutch Oven Cooking. Mark also has other sites and blogs, including MarkHansenMusic.com and his MoBoy blog.