Recipes

  Ingredients

• 4 Tbsp Citarella Olive Oil
• 1 yellow onion, thinly sliced
• 1 lb Corned beef, cut into bite-sized cubes
• 1/2 lb Brussels Sprouts, cleaned and trimmed
• 1 Tbsp honey
• ¼ cup peanuts, toasted
• 3 scallions, sliced thinly
• 3 sprigs fresh thyme, minced
• ¼ cup Citarella mustard sauce
• 1 tsp chili flakes
• Salt and pepper, to taste

Instructions

1. Preheat oven to 400F. Line a baking sheet with parchment paper or aluminum foil.
2. Trim Brussels sprouts and separate the petals. Season with 1 tablespoon oil, salt, and pepper. Place on lined baking sheet and bake until crispy and golden brown, 10-15 minutes, and set aside.
3. In a large skillet over medium heat, add 2 tablespoons oil and onion, and season with salt and pepper. Cook stirring frequently until just starting to brown, 10-12 minutes. Set aside.
4. In the same pan you cooked the onions, bring to medium-high heat, and add remaining oil. Add corned beef cubes and cook for 2 minutes per side until golden brown. Add onions and Brussels Sprout petals and mix until just combined.
5. Place corned beef mixture on serving dish and drizzle with honey. Top with toasted peanuts, scallions, and a pinch of salt and pepper.
6. Serve alongside Citarella mustard sauce, garnished with fresh thyme and chili flakes.