Meat & Poultry

Fry Cornedbeef With Iceberg Lettuce.

Chris De La Rosa
Chris De La Rosa
Storyteller · Award-Winning Author · TV Personality & Caribbean Culinary Curator.
July 7, 2023
Fry Cornedbeef With Iceberg Lettuce.

There are many variations of making/cooking cornedbeef (from a can) in the Caribbean, making it easy to not know them all. Each family will have their version and while it may not be YOUR version, there’s no need to cornedbeef shame anyone (smile). There were mixed reactions from fans after I posted the video tutorial on YouTube (same video below)… mainly because they reacted to the title without watching the video where I explained why the use of Iceberg Lettuce and not the traditional cabbage.

You’ll Need…

1 can (tin) cornedbeef
1 medium onion (sliced)
1 medium tomato (sliced/diced)
1 teaspoon tomato ketchup
1 habanero pepper (optional)
1/2 teaspoon black pepper
2 scallions (chopped)
1/2 medium iceberg lettuce (rough chopped)

Note! I didn’t start with any oil/fat in the pan to begin with nor did I add any salt to the recipe. I explain why in the video below. Should you not like spicy or prefer a different type of hot pepper, feel free to make adjustments. Optionally you may add thinly sliced or grated carrots, bell peppers and even frozen corn can make it’s way in here.

Place a saucepan (I used a non-stick) on a medium low heat and add the tin (can) of corned beef, then using a spoon or spatula, break it up into small pieces. I explain why in the video below.

Add the onion, tomato, ketchup, hot pepper of your choice (I used a habanero) and the black pepper. Give it a good mix to combine. Cook for 4-6 minutes on a medium low heat.

Toss in the scallions, stir and cook a further 2 minutes before adding the roughly chopped lettuce to the pot.

At this point my mom usually turns the stove off (after mixing in the lettuce) and allow the residual heat from the pot to finish things off. In my case I left the stove on for a further 2 minutes before turning it off.

Other options (besides cabbage and lettuce) are kale, spinach and/or Jamaican callaloo (chorai bhagi). The perfect topping for hot steamy rice or if you have the time, rock some hot Sada Roti. When all fails, there’s nothing wrong with everyday sliced bread as a side or for a sandwich.

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