Sous Vide 1 hour brussels sprouts with bacon and garlic
Recipe Description
Servings: 4 servings
Ingredients
- 2 lbs Brussels sprouts
- cloves of 3 Garlic, chopped
- 3 strips Bacon
- Bacon fat (get it from cooking the bacon)
- Salt and pepper
Instructions
- Heat the sous vide bath to 183F.
- Wash the brussels sprouts, pat them dry with paper towels and set aside.
- Heat a frying pan on medium and when at temperature, cook the bacon strips until they are crispy. Fight your inclination to toss the accumulated bacon fat 🙂
- Take the chopped garlic and fry it to golden brown in the bacon fat, about 1 min. Be careful not to burn the garlic.
- Pour the bacon fat and garlic into a bowl or container of your choice. I prefer dumping straight into a pyrex measuring cup since it makes it easier to pour into your vacuum seal bag later.
- Put the brussels sprouts into your bag you’re using for vacuum sealing, or a ziploc bag if you’re using the water displacement method.
- Pour the bacon fat and garlic mixture into the bag with the brussels sprouts, and mix up the bag a bit to spread the goodness around.
- Using a pepper mill, put 1 turn of black pepper to the bag.
- Seal the bag. If you’re using a vacuum sealer, take care to make sure the brussels sprouts are in a single layer and you put them as close together as possible. This will minimize air pockets which will be a total pain in the butt later when you’re trying to keep it submerged under water.
- Drop the bag into the sous vide bath for 50 mins. Due to the air pockets, I had to use a few different plates to keep all parts of the bag completely submerged.
- 15 mins before the sous vide time is done, preheat your oven to 400F.
- Cut open the bag of brussels sprouts and spread in a single layer on a large cookie sheet.
- Put the tray of sprouts in the oven and cook for 5-7 mins, until they are slightly blackened.
- Remove from oven and serve immediately for best results, or put it covered under foil for up to an hour without reheating.
Notes/Comments
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