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Fullblood Wagyu Beef Bacon and Brussels Sprouts Au Gratin
Prep Time: 60 Minutes
Cook Time: 60 Minutes
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Chef Melanie Hammericksen
Pull the Fullblood Wagyu beef bacon from the freezer, and place it into the refrigerator 24 hours before starting this recipe.
PREPARING THE FULLBLOOD WAGYU BEEF BACON AND ONION MIXTURE
Heat a large, heavy-bottom Dutch oven on medium-high heat.
Add two tablespoons of grapeseed oil to the Dutch oven.
Once heated, add the cut up Fullblood Wagyu beef bacon.
Cook the beef bacon until it’s starting to brown and crisp.
Then, add the julienned sweet onion. Cook for 10 minutes.
Drain off the fat from the beef bacon, and reserve.
PREPARING THE CASSEROLE DISH
Preheat your oven to 375°F.
Arrange half of the cut brussels sprouts, overlapping, in a large casserole dish.
On top of the brussels sprouts, evenly spread the Fullblood Wagyu beef bacon and onion mixture.
Then, add the second half of the brussels sprouts, overlapping, to the casserole dish.
Set the casserole dish aside while you prepare additional ingredients.
Add 1/4 cup of the reserved beef bacon fat back into the Dutch oven. Add the butter, and allow it to melt.
Whisk in the flour until it looks like wet sand. Cook for 4 minutes.
Then, whisk in the milk (1 cup at a time) until it thickens.
Add in the minced garlic and hot sauce.
Season to taste with kosher salt and freshly ground black pepper. This is your milk and flour mixture.
Pour the milk and flour mixture over the brussels sprouts and beef bacon in the large casserole dish.
Evenly sprinkle the shredded white cheddar cheese and the parmesan cheese over the top.
Cover the casserole dish with aluminum foil, and place it on a baking sheet lined with parchment.
Bake at 375°F for 45 minutes.
Remove the foil, and turn the oven to 400°F. Bake the dish for 15 more minutes until the top is caramelized and bubbling.
Serve warm, and enjoy!
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