Recipe #14: Jamaican Corned beef and Cabbage

17 Mar

When I was growing up we always ate the quick and easy dish of corned beef and cabbage, but the corned beef we always ate was the corned beef in a can, the bulla(y) beef.  Mom would cook it down with some cabbage and white rice and that is what I knew as corned beef and cabbage. It wasn’t until I was with a friend on St. Patty’s Day, we were eating at this Irish Pub and I ordered corned beef and cabbage.  It looked completely different, I realized that the corned beef and cabbage I ate growing up was a completely the, “I am not a chef version.”  LOL. So I went searching in The Cookbook, I figure, if I ate it while growing up, it must be because it is a traditional recipe that my mom transformed….lol. And guess what I found? A recipe for corned beef! Just so happens it is also St. Patrick’s Day!

Here is the recipe from the book:

  • 12 Pimento berries
  • 2 stalks scallion
  • 3 slices hot pepper
  • 1 clove garlic
  • 1 teaspoon black pepper
  • 1 teaspoon thyme leaves
  • 3 table spoons salt
  • 1/2 teaspoon saltpetre
  • 3 lb leg, loin or silverside of beef

Pound the pimento berries in a mortar.  Add the scallion, hot pepper and garlic and pound these almost to a puree, then combine with the black pepper, thyme, salt and saltpetre and mix well.

With a sharp, long, narrow-bladed knife, make incisions all over the meat.  Place a little of the seasoning mixture in each incision, leaving some to rub over the outside of the meat.

Place the seasoned meat in a glass, china or earthenware container, cover with plastic wrap, and leave it for 2-3 days in the bottom of the ridge.

When the mean is to be cooked, transfer it to a large pot with plenty of water.  Bring to a boil, then lower the heat and gently cook until it is tender.  This should take about 2 hours.  the corned beef should be tender but not falling apart.

OK here is what did:

First, luckily it was St. Patrick’s Day week. I was able to find an already prepped beef loin, so I didn’t have to worry about the saltpetre.  Image

I took the pimento and the scallion and pounded them in a bowl.  Very similar to what I did for the jerk rub. But I made a much better mixture.

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I added a whole hot pepper, sliced, pepper, garlic, pepper and  less salt since the corned beef was already salted. Pounded everything all together and got a great smelling paste.

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Then I made the incisions in the beef and stuffed the mixture into each incision, I rubbed the remaining mixture all of the beef.  I covered the beef and let it sit in the fridge for 2 days.

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Once I was ready to cook, I placed the beef in a pot, and filled it about half way with water.

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I brought everything to a boil, lowered the heat and cooked this for about 2-3 hours.

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This is smelling delicious at this point.  My mother kept lifting the pot. After about 2 1/2 hours I removed the beef.

I let it rest for a few minutes, and then sliced it up.

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This is beautiful because you can see all the seasoning that you stuffed into each incision when you slice it.

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To make the cabbage, I simply added onions, and carrots to an oiled hot skillet and cooked that until the onions were translucent. I sliced up cabbage and added it to the onions and carrots.  Here is the kicker! I added the juice from the pot the beef was in and poured it over the cabbage.  I let that cook down until the cabbage was tender but still had a crunch.

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This was so delicious. I think my favorite recipe. Very flavorful beef. My mom even loved it and she actually is not a beef lover.  My dad was not a huge fan, only because corned beef has the red on the inside.  He kept asking if it was actually cooked.  I informed him that canned corned beef is also red on the inside.  My brother LOVED the cabbage, and he never compliments anything so I know that was a hit!

Happy St. Patty’s Day!

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