This Jamaican Corned Beef and Cabbage recipe is a staple dish that could be served any night of the week. This dish is made with fresh cabbage and peppers, corned beef, and other aromatics that will make your tastebuds sing.
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Corned Beef and Cabbage is a quick one-pot meal that many Jamaicans are familiar with. In our house, my parents would make it at least once a month, and we kids would gobble it up. This Jamaican-style recipe for corned beef and cabbage uses tin corned beef rather than the corned beef that is cured in a salt solution. That corned beef is typically cooked and then sliced, and served alongside the cabbage. This Jamaican-style corned beef and cabbage calls for cooking the minced corned beef from a can with the cabbage in one pot.
This dish is typically served over rice and is perfect for any busy weeknight as it’s full of veggies and protein.
Be sure to check out my Southern Fried Cabbage with Bacon recipe too!
How to Make Corned Beef and Cabbage
First, you will want to prepare all your ingredients first. This recipe comes together fast so having everything prepared beforehand is important. If serving over rice, start cooking the rice as well.
Next, heat oil in a large heavy bottom pot over medium heat. Add chopped onion, chopped green bell pepper, and chopped scotch bonnet pepper to the pot and sauté for about 3-5 minutes, until the onions and peppers have softened.
Then add the garlic and sauté for an additional minute.
Add the cabbage and sauté until the cabbage has softened, about 3-5 minutes.
Once the cabbage has softened, add the corned beef, Roma tomatoes, fresh thyme, and ketchup and stir to combine. Continue to cook until the corned beef is heated through. Season with black pepper.
Serve over rice.
What is Canned Corned Beef?
Canned corned beef is salt-cured beef brisket. The meat is treated with large grains of rock salt, also known as “corns” of salt, hence the name corned beef. This helps preserve the meat so that it has a longer shelf life. It can be found in many major grocery chains.
In Jamaica, canned corned beef is known as “bully beef.” Corned beef and cabbage is just one way of using the tins of corned beef. Sometimes it’s seasoned and placed on bread and called a “bully beef sandwich.”
Canned corned beef is precooked so it could be eaten straight out of the can. However, it’s best when heated through and seasoned, as it is in this recipe.
What should I serve with this dish?
Serve this over rice to make it a complete meal. You could also serve it on bread and have a delicious corned beef and cabbage sandwich.
You could also pair it with Jamaican Lemonade.
Jamaican Corned Beef and Cabbage
- 1 Tablespoon olive oil
- 1 green bell pepper chopped
- 1 yellow onion chopped
- 1 scotch bonnet pepper seeds removed and chopped
- 2 cloves garlic minced
- 1/2 medium-sized cabbage sliced (about 4 cups)
- 1 12 oz can of corned beef
- 2 Roma tomatoes chopped
- 2 springs of fresh thyme leaves removed from stem
- 1 Tablespoon ketchup
- pepper to taste
- Heat olive oil in a large heavy bottom pot over medium heat.
- Add green bell pepper, yellow onion, and scotch bonnet pepper to the pot and sauté for about 3-5 minutes, until the onions and peppers have softened.
- Add garlic and sauté for an additional minute.
- Add shredded cabbage and stir and cook for about about 3-5 minutes, until the cabbage has softened a little.
- Add corned beef, Roma tomatoes, thyme leaves, and ketchup and stir to combine. Continue to cook for an additional 3-5 minutes until the corned beef is cooked through.
- Serve with white rice, bread, or on its own.
- Corned beef is salty on its own so I don’t add any additional salt. Adding ground black pepper brings out the flavors of this dish.
- A habanero pepper can be subbed for the scotch bonnet pepper in this recipe.