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Brussels Sprouts with Beef Bacon


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Brussels Sprouts with Beef Bacon


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Brussels Sprouts with Beef Bacon

A traditional way to enjoy Brussels sprouts is made possible to the kosher cook with the release of the hottest new product, Jack’s Gourmet Kosher Facon, winner of the Kosherfest 2012 Best New Product Award.


  • Prep Time : 10 min
  • Cook Time : 25 min
  • Ready Time : 35 min


8 Servings


  • 1 package Jack’s Gourmet Facon, diced
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 3 pounds frozen Brussels sprouts, thawed
  • Kosher salt
  • Freshly ground black pepper
  • 3 cups chicken broth, I like Manishewitz


1 Place Facon in a cold heavy-bottomed pot and slowly bring the heat up to medium. Fry Facon in batches until crisp. Remove the Facon and drain on paper towels.

2 Sauté the onions in the Facon fat until soft and translucent, about 5 minutes. Add garlic and sauté until fragrant, about 1 minute, careful not to burn. Add the Brussels sprouts and stir them around so that they are coated with the Facon fat. Season with salt and pepper, to taste.

3 Add the broth and cook covered over low heat until the sprouts are heated through, 5 to 10 minutes. With a slotted spoon, transfer the sprouts and onions to a serving dish.  Garnish with Facon bits and serve warm.


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

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