Jamaican Corned Beef and Cabbage

In Jamaican some people call Corned Beef bully beef Corn Beef. Corned Beef and Cabbage is an easy one-pot meal that goes well with rice. Not to be confused with the sliced corned beef sold as cold cut, this corned beef is the on the can. You’ll still find it in a odd-shape can with a key that you use to open it…just like when I was growing up!

Ingredients
1 or 2 cans

Corned Beef
1 tbsp cooking oil
1 Onion
1 Tomato
1 Red bell pepper
1 Green bell pepper
½ medium cabbage
½ tsp Salt
½ tsp Black Pepper
1 tsp Hot pepper sauce (optional)
½ cup Hot water
1 Tbsp Tomato Ketchup

How to make corned beef and cabbage

Here are the instructions for Corned Beef and Cabbage:

1. Cut each can of corned beef into about 9 pieces; set aside
2. Coursely chop onion, tomato, bell peppers and cabbage into chunky pieces
3. Heat cooking oil in large pan over Medium heat and sautee vegetables for 2 minutes
4. Sprinkle vegetables with salt and pepper; stir in hot pepper sauce if using
5. Mix hot water and ketchup together and pour over vegetables
6. Place corned beef on top of vegetables; turn heat to Low and cover pan
7. After 2 minutes turn off heat and fold corned beef into vegetables

Serve with rice

The Fay Way: Gold Members click below to watch me cook this recipe step by step.

Not a Legacy Cooking Club member yet? This recipe is just one of many delicious family recipes with video cooking lessons available in the Legacy Cooking Club community. Click here to learn more about other member benefits.

Related: One Pot Dinners

cabbagecorned beefgold plus
Comments (4)
Add Comment
  • Jane

    Just cooked my first rice and peas following your very clear instructions, perfect tastes just like my mother in laws……

  • Michael

    Hello Ladies, Does it matter what type of cabbage I use?, i.e. white, green, savoy etc? Kind regards, Michael

    • Fay & Angela

      Hi Michael,
      I really don’t think it matters which cabbage you use as long as you don’t overcook it. I find that regular cabbage does the trick, but if you want to try another kind it shouldn’t be a problem. Blessings, Fay

  • Paula

    I made this for dinner last night–it was excellent–tasted just like my Mom would make. Thank you for posting.