Brussel Sprouts with Bresaola Ham

I saw this recipe on Saveur originally using chorizo, which I’m sure also works well. The real trick here is using a cured meat that’ll really complement the brussel sprouts. I’ll have to find a local farmer that sells thick cut bacon and give that variation a try. For this recipe, I happened to have a large block of bresaola ham that my Mom gave me, and I figured this would be a perfect time to use it.  I removed the step of blanching the brussel sprouts because it didn’t make a ton of difference in the final dish, and it seemed more time consuming than necessary.

adapted from Saveur:

Ingredients:

• Kosher salt, to taste (I used just a pinch)
• 1 lb. Brussels sprouts, rinsed, trimmed, and halved lengthwise
  
• 2 tbsp. grapeseed oil or other high temperature smoke point oil
• 1 cup Bresaola ham, cut into 1/2″ cubes
  
• 3 shallots, finely chopped
  
• 3 cloves garlic, finely chopped
  
• Freshly ground black pepper, to taste

Directions:

1. Heat a large cast iron skillet on high.  I made do with a small cast iron skillet, but a larger one will definitely save you some time.  Test the heat by adding a droplet of water to the skillet.  If it dances like a meth addict at an all-night rave in the middle of the Arizona desert, you’re good to go.
2. Add 1tbsp grapeseed oil to the skillet, followed by the garlic and shallots.  Reduce the heat down to a medium high, and stir for 2 minutes.
   
3. Add the bresaola ham, continuing to stir for 5 minutes.  The ham should start to have some charring on the sides, with the shallots turning translucent.
4. Using an oven mitt, remove the cast iron skillet from heat and transfer the contents to a bowl.  Set aside, and return the pan to the range.
5. Add 1 tbsp of grapeseed oil to the skillet, and place the sliced brussel sprouts into the pan, facing down.  Be careful of the oil, which will likely pop up and try to take bites out of you like a vicious chihuahua.  I used wooden chopsticks to add the brussel sprouts to the skillet, but a pair of metal tongs would work, too.  Let the brussel sprouts cook for approximately 5-8 minutes, until the side facing down starts to char.  Flip the brussel sprouts over, allowing to cook for another 5 minutes.
   
6. Now that the brussel sprouts have been cooked a bit, add the shallot and bresoala ham mix back into the skillet.  Mix thoroughly, and cook for an additional 2-3 minutes.
7. Remove contents from the skillet, and serve.

Pretty easy!  This dish makes approximately four servings.  For a hammier version, add an additional cup of bresaola ham, but I liked using this dish as a side to a portion of meat, so the bresaola was added more for its flavor and texture rather than being my primary source of protein in this meal.  This dish goes great with a portion of sausage, or a pair of fried eggs on top.

Enjoy!