"Can't Hardly Wait" Jamaican Corned Beef and Cabbage

Discover this dope twist on a classic Jamaican Corned Beef and Cabbage recipe, featuring smoked corned beef brisket. This flavorful fusion combines the smoky, savory taste of Texas style smoked corned beef with the vibrant spices and rich traditions of Jamaican cuisine.

Perfectly tender brisket melds with hearty cabbage and a blend of aromatic seasonings, creating a comforting and satisfying meal that's perfect for family dinners or special occasions. Whether you're a fan of traditional corned beef or looking to explore new culinary horizons, this Jamaican-inspired recipe is sure to become a favorite.

Related Cabbage Posts:

• Creamed Cabbage
• Fried Cabbage
• Braised Cabbage

This corned beef and cabbage recipe combines traditional Jamaican style with smoked corned beef brisket for a tasty twist. 

Though different from the classic Irish version, this is a great option for St. Paddy's day or any other day.

Jamaican corned beef and cabbage is bold and spicy from a flavor standpoint as it’s flavored by scotch bonnet chilis and hot sauce. Jamaican style also uses canned corned beef. I have access to smoked corned beef brisket and substituted it in place of the canned stuff.

What Is Corned Beef

Corned beef is a type of salt-cured beef. It is typically made from the brisket, which is a tough cut of beef from the lower chest of the cow. The term "corned" comes from the large grains of rock salt, known as "corns" of salt, used to cure the beef.

The beef is cured in a brine solution that often includes spices like bay leaves, peppercorns, mustard seeds, and other flavorings. Once cured, the beef takes on a pinkish color due to the curing agents. When cooked, it can be sliced or shredded, depending on the preparation method.

Jamaican Corned Beef and Cabbage and Irish Corned Beef and Cabbage are both delicious dishes that feature the same main ingredients but are prepared with different techniques and flavors reflecting their cultural origins.

Jamaican Style Vs. Irish Corned Beef and Cabbage

• Jamaican corned beef and Cabbage: A quick, spicy, and flavorful dish that often uses canned corned beef and is heavily seasoned with Caribbean spices. It's typically served with rice and peas or plantains.
• Irish Corned Beef and Cabbage: A traditional, mild-flavored dish that uses corned beef brisket, cooked slowly in a dutch oven or crock pot with simple seasonings (usually a premade spice packet) and served with boiled cabbage, baby potatoes or red potatoes, and carrots. Note I like to braise my corned beef in a beer braise and top with a dijon mustard sauce.

Mood Music

Back in the day near the end of each month when funds were low we ate a lot of canned meat, mostly spam and Vienna sausages. Spam with eggs, rice, or cabbage could be stretched pretty far.

I ate so much of it that I swore it off and couldn't wait to graduate to adulthood with loot so I could eat the real deal. I mean no disrespect for those who love the stuff and still eat canned meats on the regular, but I'm good.

Ingredients Needed To Make Jamaican Corned Beef and Cabbage

• Olive oil
• Scotch bonnet pepper - habanero can be substituted.
• Yellow onion
• Bell pepper - any color is fine. I like to use tri-colors to add to the visuals
• Garlic cloves
• Dried thyme - fresh thyme works even better
• Allspice
• Smoked Sweet paprika
• Sea or Kosher Salt
• Black pepper
• Small cabbage
• Green onions
• Canned fire-roasted tomatoes
• Ketchup
• Hot sauce habanero based are good pairings with the flavors in this recipe
• Corned beef brisket

How To Make Corned Beef and Cabbage

Heat large skillet or dutch oven pot to medium heat and then add oil.

Mix all the dry spices together in a small bowl or ramekin to season as you go. Set aside.

Take whole scotch bonnet chili and using point end of a paring knife poke slits into each side of the chili. Add the chili to the pan along with the sliced onions and bell pepper. Saute 3-4 minutes adding a ¼ of the seasoning mix.

Add garlic for a minute stirring a few times.

Add the shredded cabbage plus another ¼ of the seasoning and sauté 4-5 minutes stirring frequently.

Add the diced green onions and mix well.

Add ketchup, tomatoes, hot sauce and remainder of the seasoning. Mix well.

Mix in the corned beef brisket, cover and cook 3-4 minutes. Brisket should be fork tender.

What To Serve With Corned Beef and Cabbage

Jamaican Corned Beef and Cabbage is a flavorful and hearty dish that pairs well with various sides to create a well-rounded meal. Here are some great options to serve alongside:

Rice and Peas

This classic Jamaican side dish complements the flavors of corned beef and cabbage with its creamy coconut rice and earthy pigeon peas.

Fried Plantains

Sweet and savory fried plantains add a delicious contrast to the savory corned beef and cabbage.

Steamed White Rice

Simple steamed white rice is a great neutral base that soaks up the flavorful juices from the corned beef and cabbage.

Callaloo

This nutritious and flavorful leafy green dish is a great complement, adding a fresh, earthy element to the meal.

These sides will enhance your Jamaican Corned Beef and Cabbage, creating a delicious and well-balanced meal that highlights the rich flavors of Jamaican cuisine.

Cooking Considerations and Tips

A small head of cabbage is more than sufficient for this recipe.

I used canned tomatoes cause it’s all I had on hand, however most traditional recipes call for whole Roma tomatoes.

My local BBQ spot makes a killer smoked corned beef brisket. I used leftovers which elevates this dish. You can also use leftover traditional Texas smoked brisket which is likely more readily available.

If you plan to use canned corned beef then feel free to reduce amount of salt included in the seasoning mix. The canned meat tends to be rather salty so keep in mind.

You can adjust the heat level up or down. For more heat chop the chilis up into the dish vs using the whole chili. Using the whole chili infuses the oil with the fruitiness of the chili without add too much heat. 

I prefer a Caribbean style hot sauce if you include it. The vinegar/acidic element is great for not only adding flavor, but also breaking up the fattiness from the beef.

Texture of the cabbage will be determined by the length of your cooking time. The longer you cook the cabbage the more it wilts. I prefer a little crunch with my cooked cabbage.

Sauté the cabbage with onions, garlic, and bell peppers to soften and infuse it with flavor before adding the corned beef.

Use Scotch bonnet peppers for authentic heat and flavor. Adjust the amount based on your spice tolerance.

Thyme and Allspice are essential for the Jamaican flavor profile.

A splash of vinegar or a squeeze of lime juice can help balance the richness of the corned beef.

Cook the cabbage until it is tender but still has a bit of crunch. Overcooking can make it mushy.

Storage and Reheating

Proper storage and reheating are essential to maintain the quality and flavor of corned beef and cabbage. Here’s how to do it:

Storing Corned Beef and Cabbage

1. Cooling Down

• Allow to Cool: Let the corned beef and cabbage cool to room temperature before storing.

2. Storing in the Refrigerator

• Use Airtight Containers: Transfer the cooled corned beef and cabbage into airtight containers to keep out air and moisture.
• Shelf Life: Refrigerated corned beef and cabbage can last for 3-4 days.

3. Freeze corned beef

• Freezer-Safe Containers: Use freezer-safe containers or heavy-duty freezer bags to prevent freezer burn.
• Label and Date: Label the containers with the date to keep track of how long they’ve been stored.
• Shelf Life: Frozen corned beef and cabbage can last for up to 2-3 months.

Reheating Corned Beef and Cabbage

1. Reheating in the Microwave

• Microwave-Safe Dish: Cook corned beef and cabbage in a microwave-safe dish.
• Cover: Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
• Heat in Intervals: Reheat on medium power in 1-2 minute intervals, stirring occasionally, until heated through.

2. Reheating on the Stovetop

• Medium Heat: Place the leftover cooked corned beef and cabbage in a skillet or saucepan.
• Add Liquid: Add a small amount of water or broth to prevent sticking and to keep the dish moist.
• Stir Occasionally: Heat over medium heat, stirring occasionally, until the dish is thoroughly heated.

3. Reheating in the Oven

• Preheat Oven: Preheat the oven to 350°F (175°C).
• Oven-Safe Dish: Place the corned beef and cabbage in an oven-safe dish.
• Cover with Foil: Cover the dish with aluminum foil to retain moisture.
• Heat Thoroughly: Bake for 15-20 minutes or until heated through.

4. Slow Cooker Corned Beef

• Low Setting: Place the corned beef and cabbage in the slow cooker.
• Add Liquid: Add a bit of water or broth to keep it moist.
• Heat on Low: Heat on the low setting for 1-2 hours or until thoroughly heated.

Tips for Best Results

• Avoid Overheating: You want tender corned beef. Overheating can make the corned beef tough and the cabbage mushy.
• Freshen Up: Add fresh herbs or a squeeze of lemon juice to brighten up the flavors after reheating.

More Cabbage Recipes

Smoked Cabbage Wedges

Cabbage Stew w/ Smoked Brisket

Jamaican Steamed Cabbage

Instant Pot Cabbage w/ Andouille

Southern Fried Cabbage

Fried Cabbage Masala

Cabbage and Ground Beef Stir Fy

Smoky Southern Braised Cabbage

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