Jamaican Corned Beef & Cabbage
Corned Beef is well known around the world and prepared differently in many countries. However, in the Caribbean Islands, it is usually canned which makes it less perishable. In Jamaica, it is also fondly called “Bully Beef”. It is an inexpensive, quick and easy to prepare comfort food that many Jamaicans prepare for any meal of the day and in different varieties of ways.
For breakfast many may prepare it in a simpler way by just cooking it down for a few minutes with a few fresh seasonings such as onions, tomatoes, thyme & black pepper and serving it with bread or fried dumplings amongst other sides.You may also make corned beef fritters and fry them.
Another favorite is corned beef sandwiches where you would just crush the corned beef straight out of the can without cooking it. Add minced onions, minced scotch bonnet pepper, a little black pepper and mayonnaise and make sandwiches. I usually do this especially for long day trips and it is also a popular thing to serve at parties or gatherings. Of course when kids are involved you would omit the onions & scotch bonnet.
My absolute favorite way to prepare this however is Corned Beef and Cabbage as a jazzed up meal for lunch or dinner. My Dad prepared this a lot when we were growing up and my siblings and I loved it and continue to prepare it in our homes.
Ingredients for Jamaican Corned Beef & Cabbage
- Corned Beef – Out of a can and crushed with a fork.
- Cabbage – cut into chunks
- Garlic – minced (not pictured)
- Tomatoes – Diced
- Onions – Cut horizontally, in circles, or chunks
- Sweet Bell Pepper – (not pictured), cut in chunks
- Corn – from the can or frozen or sometimes I use frozen peas instead.
- Thyme Leaves – Fresh or dried
- Scotch Bonnet – or pepper of choice. I only put a little to taste but more can be used if you like spicy.
- Black Pepper
- Oil – (not pictured)
Preparation Steps for Jamaican Corned Beef & Cabbage
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This is a quick & easy meal, so preparation is simple.
- First, measure out and cut up all ingredients as this makes it easier when ready to cook.
- Open up the corned beef and crush on a plate with a fork.
- Heat a medium skillet on medium heat. Add oil and allow to get hot.
- Add all the vegetables and other ingredients except the corned beef and stir a few minutes until the cabbage starts to soften.
- Add corned beef and stir together for about another 2 minutes.
- Remove from heat and serve with white rice or side of choice.
My Dad used to sometimes serve it with mashed potatoes, which we loved or white rice. Because of the natural saltiness of corned beef, you don’t need to add any salts. Hope you will give my version a try & enjoy. Leave me a comment below.
Jamaican Corned Beef & Cabbage
- 1 small can Corned Beef
- 1 clove Garlic minced
- 1 Plummy Tomato diced
- 1/4 cup Green Bell Pepper chunks
- 1 sprig Fresh Thyme Leaves
- 1/2 small Onion sliced horizontally
- 1 small piece Scotch Bonnet Pepper minced
- 1 cup Cabbage cut in chunks
- 1/4 cup Corn or Frozen Green Peas
- Dash Black Pepper
- 1 Tbsp. Oil
Cut up all vegetables & set aside.
Open can of corned beef and crush with a fork on a plate.
Heat a medium skillet on medium heat, add oil and heat 1 minute.
Add all vegetables and other ingredients except corned beef & sautee about 2 minutes.
Add corned beef, stir & cook about another 2 minutes.
Remove from heat & serve with rice or side of choice.
* If using a big can of corned beef (12 oz.), double all other ingredients.