Caribbean Corn Beef and Cabbage
Caribbean Corn Beef and Cabbage – An aromatic stir fried cabbage and corn beef cooked the caribbean Style with aromatics . Easy peasy weeknight meal.
Caribbean food is all about creating robust flavors with the help of distinct spices and herbs like thyme, garlic, and scotch bonnet pepper , which are readily available in the region. These flavors easily spice up a dish without hours of cooking .
Corned beef (also called bully beef) in the some parts of the Islands and cabbage is one of those meals that these spices come in handy . Quickly permeating every inch of it with it’s lovely aroma and leave you wanting to eat right out the pot -Guilty!
You may be hesitant about the use of canned corned beef but is extensively used in African , Caribbean and South American Countries . I remember as a child, we always had a can or two readily available for a quick meal.
One of those meals that not only does it satisfy but always brings back tons of memories .
Every once in a while I like to go down memory lane … I’ll admit I don’t make this as much.
Just pick a brand of canned corned beef that offers a quality product. It should have a good beefy flavor, shouldn’t be overly salty and the right meat to fat ratio is a must for that signature melt in your mouth factor.
After taking care of the beef selection, this recipe is almost too easy. Since the protein is cooked, all you have to do is shred the cabbage, add it to a hot skillet with the other additions, sauté until tender yet crisp, incorporate the beef and you’re done. The result is a one skillet dish with enticing aromas, mouthwatering textures, and simple yet robust flavors. The cabbage is tender with just the right amount of crunch while the meat is expectedly beefy and melts on the tongue. On top of that, the dish’s heat level is just right.
Rice is the perfect base for the dish since it provides some balance, prevents the canned beef’s salt level from overwhelming and controls the pungent aroma of cooked cabbage.
Add some fried egg sunny side to the mix to make it more enticing .
Enjoy!
Caribbean Corn Beef and Cabbage
Ingredients
- 1 canned Corn beef (12 ounce )
- 3 tablespoons or more cooking oil
- 1 medium onion chopped
- 2 teaspoons fresh thyme
- 1 teaspoon allspice
- 2 teaspoons minced garlic
- 1 whole scotch bonnet pepper
- 2 green onions chopped
- 1-2 tomatoes , chopped
- ½ medium bell pepper , chopped
- 1 teaspoons paprika
- 1 small head cabbage , chopped (about 5 to 6 cups)
- Salt and white pepper to taste
Instructions
- Slice or chop cabbage then set aside.
- Heat a large skillet over medium heat, then add about 3 Tablespoons or more oil to skillet. Followed by onions, garlic, thyme, allspice and scotch bonnet pepper. Saute for about 2-3 minutes until fragrant , stirring occasionally to prevent any burns.
- Toss in green onions, tomatoes , bell pepper , paprika and white pepper , cook for an additional 2-3 minutes .
- Then add cabbage, stir to incorporate all the ingredients. Cook for about 5-7 minutes . Add a small amount of water as you go. (see notes ). Adjust for seasoning with salt and pepper .
- Add chunks of corned beef to the cabbage . Cover and let it cook until cabbage has reached desired doness depending on preference .
- Serve with rice, dumplings and or/ boiled bananas
Tips & Notes:
- When cooking with cabbage it’s important to note that it naturally contains water in its leaves. So start by adding just a small amount of water. And add more as cabbage cooks, add more or less as you cook. You do not want too much liquid in your dish.
- Be mindful of the fact that Corn beef is salty so air on the side of less salt . You may add more as you go.
- If you like chunks of corn beef , do not stir after you add.
Nutrition Information:
We love this recipe. My other introduced me to corned beef and cabbage years ago. I tried this recipe and he said it reminds him of his mothers cooking. Glad I can keep the West Indian dinners going for our mixed children.
Would love a brown stew chicken recipe if you have as that’s a favourite in our home.
Thank you so much Olivia for showing your love, it’s mesmerizing to read such lovely and warm comments. Yeah I do have brown stew chicken recipe here you goes https://www.africanbites.com/jamaican-browned-chicken-stew/
My fiancé wanted to try corned beef and cabbage, which I haven’t had since I was a child. Decided to try your recipe out, with some minor changes. My parents are Trinidadian and we also used potato, so I added some diced potatoes. I also didn’t have cabbage on hand so I used chopped Brussels sprouts (which are like mini cabbages anyway). My fiancé absolutely loved it! Thanks
Those are also great alternatives, Cindy! Thanks for sharing. I also use potatoes and other greens if cabbage is not on hand 🙂 Yum!!
This was so simple and delicious! I didn’t have scotch bonnet pepper so i used habanero hot sauce:)
Great! Thanks for the feedback.
Made this today and it was sublime. I added an extra scotch bonnet pepper as I like the extra heat. I think next time I’ll leave out the tomatos and replace with tomato puree as it made the dish a bit wet but the taste was amazing. Will not hesitate to make again
Very good recipe Loved it Substituted a large pinch of crushed red pepper for the scotch bonnet pepper Will definitely make again
Yay! Thanks for giving it a try ! Glad to hear it worked worked out well for you.
yeah like a stuffing for a pot bake
How do you get rid of the excess water? Even without a lot of water my cabbage produced a lot of water including the fact that the tomatoes are fresh which has water in it too. Did you uncover the pot and let it cook for a longer amount of time?
I usually sauté the tomatoes until all the juices dry up, before adding the cabbage . I don’t cook the cabbage for a prolong period – not more than 5-7 minutes , I like mine with a crunch to it. Prolong cooking releases water from the cabbage .
Can this recipe be made with a piece of corned beef? Not the canned kind?
Hi Scott, You might have to cook it first before adding the rest of the ingredients, if isn’t already cooked.
Just try and avoid buying Brazilian Corned Beef!!!
It’s definitely one from memory lane with Cabbage. Yet it’s as versatile with Corned Beef and Something or Rice. Personally I don’t eat it much or that often as compared to when was a kid due to having so many options of things to eat.
With the controversy a few months ago over Corned Beef from Brazil all over the Caribbean, I cant say I’ve bought a Tin of it since then avoiding it all together. But there are other places one can get Corned Beef if need to. Try labeled from Argentina or Uruguay. But try avoid any Brazilian labeled Corned Beef if your buying it.
Love the recipe! I was wondering which plugin you used for your recipe box design?
http://bestbodybybry.com
I use Wp Recipe maker. Thanks!
Oh…I bet this would make a great stuffing in a hand pie or a stuffed bun!
Oh Yes!