Olive oil – 1 tsp
Beef Stock – 1/2 cup
White Wine – 1/4 cup
Salt & Pepper
Butter – 1 tbsp
1 Garlic Clove
Chop the Bacon, Shallots and Garlic
Chop the beef bacon up into tiny, minced pieces. Do the same with the garlic and the shallot. Prepare a plate with some paper towel on the side to drain the bacon on.
Cook the Bacon
Put the bacon bits into the pan on high heat and stir them around. Once they start to appear cooked, center them in the pan to fry them well done in their own grease. Once the bacon is done, just put the pieces onto the paper towel and pat with another paper towel. Leave them to rest.
Halve the Brussel Sprouts
Cut the brussel sprouts evenly in half and season them with salt and pepper, preferably from a grinder.
Cook the Sprouts, Garlic and Shallot + Butter
Heat up the bacon grease, then place the sprouts down then toss in the shallot and garlic. Leave this for about 2 minutes on high. Then place the butter in and stir them around a bit until the butter is melted.
Add the Stock and White Wine
Add the beef stock and let it come to a boil. Then reduce the flame to medium and add in the white wine. Cover it and leave it on medium for ten minutes. This should reduce the liquid by half.
Serve with Olive Oil and Bacon Bits
Take the brussel sprouts and put them in a bowl. Put in the olive oil and toss them. Finally, put them in a serving dish and add the beef bacon bits right on top.