Corned Beef and Cabbage – Jamaican Style

Method6 steps

1. 1

   Step 1: Wash, deseed and chop the green bell pepper (1); peel and chop the onion (1). Heat all the olive oil (1 tablespoon) in a skillet or Dutch pot over medium-high heat, then saute both prepared vegetables for three to five minutes until softened.

   Saute onion and green bell pepper · 5 minUses 1 tablespoon Olive Oil · 1 green bell pepper, chopped in step 1 · 1 chopped Onion

2. 2

   Step 2: Peel and mince both garlic (2 cloves) cloves. Stir them through the cooked onion-pepper base for about one minute.

   Cook minced garlic in aromatic base · 1 minUses The complete cooked aromatic base · 2 cloves minced Garlic

3. 3

   Step 3: Remove damaged cabbage (½ medium head) leaves and the tough core from the half head. Wash and shred the cabbage, add all of it to the aromatic pan and stir often for three to five minutes until softened.

   Soften shredded cabbage · 5 minUses The complete cooked base · ½ medium head cabbage, shredded in step 3

4. 4

   Step 4: Wash and chop both Roma tomatoes, wash the thyme (2) sprigs and open the canned corned beef (12 oz). Add all the canned cooked beef, tomatoes and thyme to the actual softened vegetable pan, breaking the meat into pieces. Stir in all the ketchup and the optional Scotch bonnet sauce if wanted.

   Uses The complete softened vegetable pan · 12 oz canned ready-to-eat corned beef · 2 chopped Plum Tomatoes · 2 fresh thyme sprigs · 1 tablespoon Tomato Ketchup · Optional half-to-one teaspoon Scotch bonnet pepper sauce

5. 5

   Step 5: Reduce to medium heat and cook for three to five minutes until the canned beef is thoroughly hot. Remove the pan from the heat and take out any woody thyme stems.

   Heat canned corned beef through · 5 minUses The complete combined pan

6. 6

   Step 6: Taste the finished pan and add salt only if needed, plus black pepper to taste. Serve as four portions on its own, or warm the optional ready-cooked white rice thoroughly and serve with it or bread. If reheating chilled rice, heat it to at least 74°C / 165°F.

   Uses All finished corned beef and cabbage · Salt for final tasting, only as needed · Black pepper for final tasting, to taste · Plain cooked white rice to serve, as desired · Bread to serve, as desired