A St. Patrick’s Day favorite. My spicy Leprechaun recipe is flavorful and has a special kick with every bite and all throughout.
Slice peppers and onion. Shred the cabbage and set aside.
In an oven ready pan on stove (or slow cooker), melt 2 tablespoons of butter and oil. Add the corn beef and cook for 5 minutes on both sides till browned.
Add the beef broth and cook on medium low heat for 30 minutes.
Transfer the oven ready pan with the corn beef to a preheated oven of 350 degrees and bake for an hour.
In a saute pan, add the remaining butter and saute the onions and peppers till slightly tender. Then add in cabbage and continue to saute for an additional 3 to 5 minutes.
Season with salt, pepper, garlic, paprika, and adobo spices.
Next add and stir in both the vegetable broth and sriracha. Continue cooking until cabbage is fork tender but still with a bit of a bite.
Once done, slice or shred the cooked corn beef (depending on your preference) and add to the pot of hot or warm cabbage.
Whenever possible use organic ingredients.