corned beef Archives | CaribbeanPot.com

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.

Meat & Poultry

Loaded Caribbean Corned Beef.

May 28, 2025June 12, 20221 Comment

This version of “fry” Corned-beef aka Bully Beef is inspired by after-school visits to my Jamaican friend’s home and the way his grandma (RIP granny) would make it. Her version was a bit more runny/saucy as I believe she would add a 1/4 cup or so of water.. I talk about this in the video below.

You’ll Need…

1 can corned beef
1 medium onion (sliced)
1 medium tomato (sliced)
1 small habanero pepper (sliced)
1 small carrot (thin strips)
1/2 green bell pepper (diced)
1/2 orange bell pepper (diced)
2 scallions (chopped)
1 cup frozen corn
1 tablespoon ketchup
1/2 teaspoon black pepper
1 clove garlic (smashed)

I used a whole Habanero pepper, including the seeds. Use as much as you can handle, or any spicy pepper you like. Remove the seeds and white membrane of the pepper to control the heat level slightly. Finally, as we’ve discussed in the past, wear gloves and wash you hands with soap and water immediately after handling such spicy peppers.

Prep the vegetables in advance as this is supposed to be a quick side dish to top steaming hot rice, on sandwiches or even toss your fav cooked pasta into the mix. Growing up, we would enjoy the version mom would make, with hot Sada Roti or as mentioned previously, on top of hot long grain rice.

Place the opened tin of corned beef in a dry non-stick pan… I explain why I don’t start with oil in the pan, as well as why I don’t add any salt, in the video below.

On a low heat, break up the corned beef into pieces.. it will be easier as it heats up.

Add the black pepper, carrot, bell peppers, habanero pepper, onion, frozen corn and tomato.

Stir well to make sure everything is mixed together nicely. Cook on a medium heat and at this point add the ketchup and garlic.

After about 6 minutes with the lid on.. BOOM! You’re Done. Toss in the scallions to finish!

Bully beef (also known as corned beef in the United Kingdom, Canada, Australia, Singapore and other Commonwealth countries as well as the United States) is a variety of meat made from finely minced corned beef in a small amount of gelatin. The name “bully beef” likely comes from the French bouilli (meaning “boiled”) in Napoleonic times, or possibly from the head of a bull depicted on the popular Hereford brand of canned corned beef. The cans have a distinctive oblong shape. Bully beef and hardtack biscuits were the main field rations of the British Army from the Boer War to World War II.

Please serve hot! Add chopped cabbage to leftover and refry for yet another excellent side dish. Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Cabbage with Corned Beef (bully beef) Recipe.

November 13, 2014July 27, 200964 Comments

trinidad corned beef and cabbage 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.

corned beef and cabbage recipe

corned beef and cabbage

trinidad corned beef and cabbage recipe

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.

cook corned beef and cabbage

caribbean corned beef and cabbage

corned beef and cabbage trinidad recipe

how to cook corned beef and cabbage

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.

trinidad corned beef and cabbage

corned beef

Fry Cornedbeef With Iceberg Lettuce.

Loaded Caribbean Corned Beef.

Cabbage with Corned Beef (bully beef) Recipe.

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