Sweet and Spicy Corned Beef and Cabbage
Discover a unique twist on a classic dish with our Sweet and Spicy Corned Beef and Cabbage. This flavor-packed recipe combines tender corned beef with spicy jalapeños and a hint of honey, offering a delightful balance of heat and sweetness. Perfect for St. Patrick’s Day or a comforting meal any day of the year.
Prep time: 20 minutesCook time: 4 hours 15 minutesServes: 6
Ingredients
3 lbs corned beef brisket
1 large green cabbage, cut into wedges
2 cups baby carrots
1 large onion, sliced
4 cloves garlic, minced
2 jalapeños, sliced
1/4 cup honey
2 tbsp apple cider vinegar
1 tbsp mustard seeds
1 tbsp black peppercorns
1/2 tsp red pepper flakes
3 bay leaves
6 cups water
Salt to taste
Instructions
1. Rinse the corned beef under cold water to remove excess brine and pat dry.
2. Place the corned beef in a large pot, and cover with water. Add mustard seeds, peppercorns, bay leaves, and bring to a boil.
3. Reduce heat to low, cover, and simmer for 2 hours.
4. Add cabbage, carrots, onion, garlic, and jalapeños to the pot. Pour honey and apple cider vinegar over the top, stirring gently.
5. Continue to simmer for an additional 45 minutes, or until the vegetables and meat are tender.
6. Remove corned beef and let it rest for 10 minutes before slicing.
7. Serve sliced corned beef with vegetables, drizzled with broth from the pot.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in a skillet over medium heat, adding a splash of water as needed, until warmed through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
