Looking for a new take on the traditional Corned Beef and Cabbage? Well, the “Asian-Irish” in me just put a new twist on this all-time St. Patrick’s Day favorite by transforming the salty, slow-cooked corned beef brisket with green cabbage classic into a quick and easy, sweet and savory beef short ribs with purple cabbage new family favorite.
2 pounds beef short ribs, sliced ¼ inch thick
1 teaspoon sea salt (fine grain)
2 teaspoons soy sauce
1 tablespoon dry chopped onion
3 slices fresh ginger
1/2 teaspoon ground cinnamon
1 large Fuji apple, grated (unpeeled)
2 pounds purple/red cabbage (1 small head), coarsely chopped
4 cloves garlic, minced
1 tablespoon vegetable oil
1/2 teaspoon sea salt (fine grain)
1/2 cup low sodium chicken broth
1. Heat vegetable oil in a sauté pan or wok. Brown garlic.
2. Add cabbage, salt and chicken broth. Stir to combine all the ingredients. Cover lid, steam cabbage in high heat for 2-3 minutes.
3. Stir and turn cabbage to the other side. Cover lid and steam for another 2-3 minutes. Place cabbage in a large serving plate and set it aside.
4. Stir and combine all the “meat” ingredients in the sauté pan or wok. In high heat, cook short ribs (uncovered) until you hear sizzling sound.
5. Turn short ribs over with a tong or spatula. Cover lid and let it cook in high heat for about 5 minutes.
6. Stir to combine the short ribs with the pan juice. Cover lid and let it cook in high heat for another 2-5 minutes (cooking time depends on the heat of your stove and how you like your beef to be cooked – rare, medium or well done). Please be sure to take a peek after a couple of minutes because once the apple has been caramelized it can burn very easily.
7. Remove heat. Place short ribs (with sauce and all) on top of the cabbage. Served with steamed rice or your favorite starch.