Categorized | Beef
My affair with Corned beef continues.
Posted on 27 July 2009
This one can also be archived within the “bache” or bachelor food section. When you grow up on the islands at one point or the other you’ve had corned beef than comes in the can and not the sliced stuff you get at the deli in north America, on your rye bread. We’ve reinvented the use of canned corned beef with the many ways we’ve now perfected at preparing something so simple. It had been a couple decades since I last had corned beef prepared with cabbage and to be quite honest I almost forgot about this preparation method. We were visiting my parents when they mentioned that they had this for dinner a few nights ago… a rush of memories came flooding back to me and I promised myself that this would be on my menu the coming weekend.
Not to be confused with the stuff you get on St Paddy’s day, this one is straight out of a can (bully beef in the UK) and very simple to prepare.
* Tip. Please don’t settle for the cheap canned corned beef. That stuff is usually very “mush” like in texture, loaded with salt and you’ll also notice that a lot of fat is included in it.
You’ll need…
2 cups shredded cabbage
1/2 of a hot pepper (your choice)
dash black pepper
1 can corned beef
1 onion diced
1 teaspoon oil
Start by shredding the cabbage, then peel and dice the onion (separate the onion in 2 portions). In a pan heat the oil, then add 1/2 of the onion that you diced and allow to cook until the onion is soft and translucent. At this point you can start adding the shredded cabbage. Keep the heat at med-high and don’t cover the pan or risk the entire thing going soggy by the liquid that will be released.
Add the rest of the onion and slices of hot pepper. I used a “young” habanero pepper, but you can add your favourite pepper (or none .. your choice). The next step is to add the black pepper and keep stirring the lot so nothing sticks or burn.
Allow this to cook for about 8 minutes (or until the cabbage is almost tender), then add the can of corned beef. Break up the beef and stir while cooking for another 5 minutes or so.
The amount of cabbage you use is entirely up to you, but 2 cups is a good starting point. When we were kids there were 6 of us in total that had to eat from 1 can or corned beef, so a lot more cabbage was added, but it still tasted the same.
If you notice I didn’t add any salt to this recipe, this is because all canned corned beef comes packaged with a ton of salt and too much of anything is never good.
Serve on a steaming bed of brown rice with a couple slices of avocado, with roti or fry bake, on buns like a sloppy joe or as a normal side dish as you would on your dinner table. BTW you can also pile bite-sized amounts on a cracker as a light snack. Be sure to leave me your comments below.
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21 Responses to “My affair with Corned beef continues.”
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thanks for the recipe…when my mom use to live with us she would make it for my kids….now I am on my own….I can hear them now…
“Mommy, this does not take like grandma’s own”….lol…wish me luck.
Wendy, sorry it took this long to respond, but I hope it turned out as good as moms/grandmas.
happy cooking
chris
.-= Chris De La Rosa´s last blog ..El Yucateco Salsa Picante De Chile Habanero Green Hot Sauce Review. =-.
Hi Chris,
Thanks much for this recipe. I learned to cook it differently though; it is as follows:
You’ll need 2 tablespoon oil, 1 medium onion, a half cup of cellery, 3 cloves of onion minced, 1/4 cup of water and 1 seasoned onion chopped. Let vegetables cook in oil until onion becomes translucent, then add 1 tablespoon of tomato paste – cook for 1 minute stirring frequently – then add 1/4 cup of water and let this cook until the sauce becomes a bit thick – then add your corned beef and stir well. If necessary you may add a bit more water until everything comes together nicely to your likeness.
I remember coming home to this recipe when I was a kid, my mom used to make it almost exactly like this, I think she added tabasco instead of the pepper you mentioned. She also would cook sweet onions till almost black to serve with it. Thanks for adding this recipe, I too had forgotten about it.
.-= Aircda´s last blog ..Automatic Pasta Maker =-.
You are awesome!!!
Your recipes are on point!!!
i could give you a big hug for this website!!!
The recipes have made such a difference in my kitchen!!!
Because Ive been able to cook my much loved Caribbean dishes i have even decided to remodel my kitchen!!
Truly your recipes have encouraged me very much to learn how to cook…
Thank you sooooooo much!!!!
Grace..again thanks for your kind comments.
happy cooking
chris
Hey Chris,
Sometimes I add a little sweet green peppper to mine. Canned cornbeef is definitely a staple in my kitchen. Thanks for all of your hard work and keep the recipes comming…….
Delicious!
I wanted to have something savoury but simple and this fit the bill nicely.
rushing home to make this dish right now!!! Pictures are on point….and as a young jamaican man…i remember growing up on this dish…it's funny the things you didn't really care for as a child…but you grow up and grow away from certain dishes and now miss them so much!!! Thanks for the recipe!!
Can I use sliced corn beef. My husband hates anything out of the tin, except sardines..
Chris:
Your recipies remind me so much of my parents cooking. Thanking you so much for sharing. I am hungry each time I read your recipies. I love the pictures. Thank you again.
Thank you for giving us this recipe, I added some diced par boiled potato to this dish cook half the onion and diced par boiled potato add cabbage rest is the same. it was yummy, the potato make it more filling for my husband. Thanks again.
Thanks for posting this recipe! Unfortunately, there seems to be a corned beef shortage in the DC/MD area, as I along with some other moms have been shopping in all markets and grocery stores for it, and to no avail!! We have no idea what's happened, but I'll keep this recipe though, as some may turn up soon!
And thank you for the recipe for callaloo! My husband loves it!
Hey Chris, thx for all those great recipes continue to post! I normally use potatoes instead of cabbage and it turns out pretty good, I will give the cabbage a try cause it looks really good.
Thanks Again!
Elizabeth
My dad used to cook this when we were kids – hated it as much as I hated pilchards in tomato sauce fried up with onions and fresh tomatoes. It's funny how as children we hated certain dishes that we would not be without now. In particular salt fish, pig tail, chicken foot and souse – couldn't be without them now. Thanks for keeping these great recipes alive!
Tomatoes can be used along with the ingredients in your recipe. I started using cabbage some years ago, on trial, to help to dilute the salt taste, as some brands of corned beef has more salt than others. Highly appreciate what you are doing, please continue.
Chris thank you I cannot wait to get home and try this. My mouth is watering
I am really looking forward to taste one of these. Thanks for this recipe.
Jake ~ affairs of a husband
Excellent recipe, and not just for Bachelors either. Difficult to get good tinned Corned Beef in Crete – none of the South American to be had, all from France (!) – but this has done the trick. I'll be trawling through the other recipes with enthusiasm.
Yes Chris, this one looks great. Mouth watering and all.
Thank you, that’s what I’ll make for dinner tomorrow.
Hi Chris: Thank you so very much for this recipe, I just bought a can of the same brand of corn beef that you showed, for Argentina. It is very hard to find it in California where I live. I will certainly make your version. In ANU, my mother used to add tomatoe paste and fresh tomatoes. Your recipe sounds like the Irish way. I look forward to making your recipe. Thanks Chris, I really enjoy your Website.
Thanks again, and again. /jjs