Sweet and Spicy Corned Beef and Cabbage Skillet is a delightful twist on the classic dish. With a kick of chili and a touch of honey, this recipe brings a flavorful balance that's perfect for any day of the week.
Corned beef brisket is the star of the show, providing a rich, savory base. The green cabbage adds a tender crunch and balances the meatiness with its earthiness. Onion gives a sweet, aromatic depth once sautéed. Olive oil is used to sauté, adding a subtle flavor while preventing sticking. The honey introduces a touch of sweetness to counter the saltiness of the beef. Soy sauce intensifies the umami notes, and apple cider vinegar adds a tangy brightness. Chili flakes bring the heat, making the dish exciting and bold. Finally, beef broth combines everything into a harmonious sauce, and a bit of salt and pepper rounds it all out.
This skillet dish is quite versatile. Serve it alongside crusty bread to soak up the delicious juices, or pair it with creamy mashed potatoes for a more filling meal. A light green salad can also complement the rich flavors nicely, adding freshness to the plate.
Start by heating up your skillet over medium heat and add the olive oil. Once it’s shimmering, toss in the sliced onion. Stir it around until it turns translucent and starts to smell sweet, which should take about five minutes.
Next, add the chopped cabbage. Keep stirring occasionally, letting it cook until it softens and gets tender, which usually takes around eight minutes. You’re looking for it to still have a bit of bite, but be mostly tender.
Meanwhile, slice the corned beef into bite-sized pieces. Once the cabbage is ready, add the beef to the skillet, mixing it in with the vegetables.
In a small bowl, whisk together the honey, soy sauce, apple cider vinegar, chili flakes, and beef broth. Pour this mixture over the skillet contents, stirring well to coat everything evenly.
Let the dish simmer for about 15 minutes. This allows all the flavors to meld together beautifully. Taste and season with salt and pepper as needed. Serve it hot, and if you’re feeling fancy, sprinkle some fresh parsley on top for a pop of color.
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