Caribbean Corned Beef

Course : Beef
Serves: 6
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2 pounds corned beef brisket
1 medium Onion
4 whole clove
4 cups potato
1 teaspoon salt
2 pounds cabbage
1 cup onion
1 cup scallions
2 teaspoons garlic
1 cup red pepper flakes
1/4 cup olive oil
1/4 teaspoon pepper

Preparation / Directions:

place the beef in a large bowl cover with cold water and soak for 1 hour drain, rinse, and drain well cut to a 1-inch dice and place into a large saucepot with water to cover, over a moderate flame press a clove into each onion section and add to the pot bring to a boil, reduce heat, cover, and simmer for 90 minutes add the potatoes to the pot and simmer for 30 minutes, until meat and potatoes are tender remove meat and potatoes to a serving platter, keep warm add cabbage and simmer for 5 minutes remove from heat, drain and reserve stock combine cabbage, 1 cup reserved stock, onions, scallions, garlic, red pepper, and olive oil in a skillet, over a moderate flame heat and stir for 2-3 minutes, remove from heat season to taste arrange beef and potatoes on a bed of the cabbage serve hot


Nutritional Information:

535 Calories (kcal); 33g Total Fat; (54% calories from fat); 28g Protein; 35g Carbohydrate; 81mg Cholesterol; 588mg Sodium

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