June 26, 2017

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!
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
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.

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Fay & Angela

In our family cooking is a loving gesture. Our mission is to spread that love around the world by sharing our beloved family recipes. Our Jamaican recipes have been passed down for generations, are easy to prepare and very authentic! We know you'll love them. Enjoy!

Fay & Angela


  • Reply
    April 5, 2015

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

  • Reply
    April 30, 2015

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

    • Reply Fay & Angela
      Fay & Angela Author
      May 10, 2015

      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

  • Reply
    May 12, 2015

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

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