Taco-Spiced Beef and Cabbage Skillet

Instructions

1. 1

   Core the cabbage and chop it into roughly 2 cm pieces, weighing out 800 g after trimming. Peel and dice the onion, seed and dice the bell pepper, finely chop the jalapeño, and mince the garlic. The onion and pepper quantities are trimmed weights.

2. 2

   Heat the olive oil in a 30–32 cm wide, 7-litre deep sauté pan or heavy pot over medium heat for about 2 minutes. Add the onion, salt and black pepper; cook for 5–6 minutes, stirring occasionally, until softened. Add the garlic and stir for 30 seconds.

3. 3

   Increase the heat to medium-high and add the beef. Cook for 12–15 minutes, breaking it into small pieces and stirring regularly, until browned and most watery liquid has evaporated. Retain the pan fat.

4. 4

   Stir in the taco seasoning, smoked paprika and cayenne for 30 seconds. Add the bell pepper, jalapeño and beef broth, scraping up any browned bits from the bottom.

5. 5

   Add the cabbage in two additions, folding the first addition through the beef before adding the rest. Bring the liquid to a simmer, then cover and reduce the heat to medium-low.

6. 6

   Cook covered for 12–15 minutes, stirring halfway through, until the cabbage is tender but still holds its shape. Keep the liquid gently simmering rather than boiling vigorously.

7. 7

   Uncover, increase the heat to medium-high and cook for 5–7 minutes, stirring frequently, until excess liquid has reduced and the mixture is moist rather than soupy. Check the beef mixture in several places with a food thermometer; it must reach at least 71°C/160°F.

8. 8

   Divide the beef, cabbage and pan juices evenly among four bowls and serve hot.