Published:
Aug 26th 2021
by 
Last updated: Dec 15th 2024
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.
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.
- You only need a handful of staples, most likely already in your pantry.
- This recipe is fuss-free and requires minimal prep work.
- The brined corned beef is incredibly tender, and the vegetables soak up all the delicious juices.
- Corned beef is a budget-friendly cut of meat, and this dish stretches to feed a crowd.
- For a hands-off approach, transfer all ingredients (except cabbage) to a slow cooker and cook on low for 8-10 hours, adding the cabbage in the last 2 hours.
- Feel free to add other vegetables like onions, turnips, or parsnips to the pot.
- Use a combination of whole cloves, allspice berries, mustard seeds, and coriander seeds tied in a cheesecloth sachet for a homemade spice blend.
Here are some delicious options for what to serve with corned beef and cabbage:
- Boiled or roasted potatoes: Mashed potatoes, roasted potatoes, or simply boiled potatoes are all great choices.
- Rye bread and mustard: This is a must-have for an authentic Irish pub experience. The rye bread cuts through the richness of the corned beef, and the mustard adds a touch of tang.
- Horseradish sauce: A creamy horseradish sauce adds a welcome kick of heat to the dish.
- Dinner rolls: Dinner rolls are perfect for soaking up all the delicious juices from the corned beef and cabbage.
- Canned corned beef: This already cooked corned beef saves you the prep and simmering time, making it a convenient weeknight meal solution. Look for a brand with a good reputation and a "chunky" style for a more satisfying texture.
- Cooking oil: A neutral oil with a high smoke point is ideal, like canola oil, vegetable oil, or grapeseed oil. This helps prevent burning while adding a subtle background flavor.
- Cabbage: A green cabbage is the classic choice for corned beef and cabbage. You can use a whole head for a heartier dish or half for a smaller portion. Look for a firm head with vibrant green leaves.
- Onion: A single yellow onion adds a touch of sweetness and pungency to the dish. When sliced, it cooks down beautifully, releasing its flavor into the broth.
- Garlic: Fresh garlic is a must for adding depth and aroma to the dish. Look for plump cloves that are firm to the touch. Minced garlic releases its flavor quickly, so add it towards the beginning of the cooking process.
- Seasoning peppers: For a touch of heat, you can add a diced green bell pepper or a jalapeño pepper (seeds and membrane removed for less heat) along with the onions.
- Tomatoes: Tomatoes add a touch of acidity and sweetness to the dish. These plum tomatoes have fewer seeds and a thicker flesh, perfect for simmering.
- Green seasoning: Dried herbs like parsley, cilantro, or chives will add a fresh aroma to your dish.
- Water: This forms the base of the cooking liquid and helps simmer the vegetables and corned beef until tender.
- Salt & black pepper: These pantry staples are essential for enhancing the natural flavors of the ingredients. Season to taste throughout the cooking process.
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.
How to make Corned Beef and Cabbage?
Skip the boiling and whip up this fast corned beef and cabbage stir-fry! Heat the oil in a pan over medium-high heat. Throw in the chopped onions and cook for 3-5 minutes, stirring occasionally, until softened.
Next, add some garlic, diced peppers, chopped tomato, and your favorite herbs like parsley or cilantro. Mix everything together with shredded corned beef and cook for another 5 minutes.
Season with salt and pepper to taste. You can also add some chopped chilies or your favorite spices for an extra kick. To keep things from sticking, splash in some water as needed. If you want a thicker sauce, add a dollop of ketchup - it works wonders!
Cook for another 5-10 minutes until the corned beef is hot, and the cabbage is tender to your liking. Enjoy this quick and easy dish on its own, over potatoes, or wrapped in tortillas - dinner's ready in a flash!
Time & Serves
Ingredients
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
Water
Salt & Black Pepper to taste
Scotch Bonnet Peppers Seeds removed and diced
Ketchup
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