Bœuf haché et chou à l’irlandaise

Ingrédients

• 1 Pound Ground Beef (85-90%)
• 1 Yellow Onion (small, chopped)
• 2 Cloves Garlic (minced)
• Salt (to taste)
• 1 Can Fire Roasted Diced Tomatoes (15 oz, undrained)
• 1 Tablespoon Better Than Bouillon Beef Stock
• 1 Tablespoon Tomato Paste (optional for a thicker sauce)
• 1/2 teaspoon Cumin
• 1/2 teaspoon Smoked Paprika
• 1/2 Head Green Cabbage (chopped)

Préparation

1. 1

   In a large skillet over medium heat, cook the ground beef, breaking it apart with a meat chopper until browned. Push the beef off to one side of the pan, draining off a little of the juices if there's a lot.

2. 2

   Add a little oil to the other side of the pan and sauté the onions and garlic with a little salt until softened and fragrant, about 3-5 minutes. You should begin to smell the caramelizing beef and onions, like a really good burger restaurant.

3. 3

   Stir in the diced tomatoes with their juices.

4. 4

   Add the better than bouillon, tomato paste (if using), cumin, smoked paprika, and salt and pepper. Mix well and bring to a simmer. Reduce the heat to medium-low and let the mixture simmer for about 5 minutes.

5. 5

   Stir in the chopped cabbage, and about ½-1 teaspoon salt, and cook, stirring occasionally, until tender, about 15-20 minutes.