Dietitian Spotlight: Corned Beef and Brussels Sprout Saute

Celebrate St. Patrick’s Day with this tasty dish!  A corned beef and Brussels sprout sauté will have you feeling festive and full of St. Paddy’s spirit.  What makes this recipe even better?  It's free of the top eight food allergens, making it a great dish to serve to family and dinner guests that have common food allergies. 

More than 50 million Americans have some sort of food allergy.  Some people have mild allergic reactions, whereas others can have a more severe and possibly life-threatening response called, anaphylaxis.  

The 8 major allergens are: eggs, fish, milk, peanuts, shellfish, soy, tree nuts, and wheat (including gluten).  If you have a food allergy or are cooking for someone with one, you’re in luck with this Irish-inspired dish because it doesn't include any of the 8 major allergens.

One allergy in particular not found within this recipe is soy.  Soy is commonly in many packaged foods, like crackers, breads and cookies.  It is also found in legumes, such as beans, edamame, peas, lentils and chickpeas (hummus).  On the label it may read “soy”, “soybean oil”, “soy lecithin”, “hydrolyzed plant protein”, or “May Contain Soy”.  Labels may also use the words “soya” or “soja”.  It is important to read all labels, because you may be surprised about which products can have soy.  Even gum and infant formula sometimes contain soy.   

No need to worry about soy with this recipe, or any of the other top allergens for that matter.  So, enjoy this delightful dinner and may you find the secret of catching the leprechaun’s gold.  

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 1 1/2 cups cooked Corned Beef brisket, cubed
• 1/2 cup beef stock/broth
• 1/2 small yellow onion, diced
• 2 cloves garlic, pressed
• Olive oil, for sauté
• Salt and pepper, to taste

Directions:

1. Add a drizzle of olive oil to a sauté pan and heat over medium. Add diced onions and cook until softened and browned. Add garlic and cook for another minute until fragrant.
2. Now add another swirl of olive oil and Brussels sprouts and cook, stirring occasionally, until tender, about 6 minutes. Season with salt and pepper. Deglaze with the 1/2 cup beef broth.
3. Add chopped corned beef and cook until the liquid evaporates.
4. Serve with roasted garlic herb potatoes for a delicious St Paddy's Day meal.

Recipe adapted from 4TheLoveOfFoodBlog.com