The history of Corned Beef and Cabbage is truly a working-class dish and is used as an affordable option for meat. Corned beef or salt beef is salt-cured beef brisket and gets its name from the ‘corns’ of salt used to brine the heart and other spices. This salt brining process is an old preservation technique used worldwide and still today. The meat is marinated in the brine liquid before it is cooked, sliced, and eaten alongside cabbage or a sandwich. The canned corned beef we know today came during the industrial revolution and used the less desirable parts of the cow, which were then minced and canned for an even longer shelf life. The canning process brought Corned Beef to the Caribbean as an affordable working-class option for meat.
What to serve with corned beef and cabbage?
Caribbean people would mix it with leftovers to create a quick and easy meal to feed the whole family. You can serve corned beef and cabbage with cooked rice, potatoes, bread, or crackers.
Today, Corned Beef and Cabbage is a portion of simple comfort food many people have fond childhood memories of eating. So the next time you are in the mood for a quick and easy comforting meal, try this Corned Beef and Cabbage Recipe with the Caribbean twist.
- 340 grams of canned Corned Beef
- 1 tablespoon Cooking Oil
- 1 small head Cabbage, chopped
- 1 large Onion, diced
- 1 clove Garlic, minced
- 3 Seasoning Peppers, diced
- 4 large Tomatoes, diced
- 1 tablespoon Green Seasoning
- Salt & Black Pepper to taste
- Scotch Bonnet Peppers Seeds removed and diced
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