Slow cooked Brussels sprouts

  • 2 tbsp vegetable oil
  • 500g Brussels sprouts, trimmed
  • Salt
  • 40g butter
  • 3 tbsp finely chopped shallots
  • 180ml chicken stock
1) Heat the vegetable oil over a high heat in a large frying pan. Add the Brussels sprouts and brown all over by shaking the pan often. Season with salt, to taste.

2) Remove the Brussels sprouts from the pan, reduce the heat to medium high and add the butter to melt. Add the shallots and saute for a minute or two.

3) Return the sprouts to the pan, add the chicken stock, cover, reduce the heat to medium low and cook for 30 minutes, or until the sprouts are soft and tender.

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