Caribbean Corned Beef with corned brisket

Let’s make Caribbean corned beef but instead of using canned corned beef, I will show you how to make it from scratch using corned beef brisket. Yes, the corned beef that is popular during St. Patricks day in the US, that comes in a packet with spices, is the same corned beef I will be using to make this beloved Caribbean dish.

Using Corned Brisket to make Caribbean Corned Beef

I know what you are thinking. Why would anyone want to go through the trouble of making their own corned beef when you can just buy it in a can? To answer this question, have you seen the price of canned corned beef lately? With this recipe you will get twice the amount for the same price. Especially if you by the corned brisket on sale. Another benefit of making your own corned beef is you know exactly what cut of meat and how much fat is in when you make it from scratch. You are in full control.

Or maybe you are here because this is your jam–making things from scratch. If you, welcome friend.

What you need to know about this recipe

Before we get started, full disclosure this is going to be a bit of work, but most of it is hands off (if you have an instant pot). Most of it can also be done ahead of time! Here goes:

• Set aside time to pressure cook the brisket: Before cooking the brisket in the typical Caribbean way, you will need to pressure cook it to soften it. This takes 1.5 hrs in an instant pot or stop top pressure cooker. It can take 4 hours in a slow cooker and about 3 hours on the stove top. Please plan head.
• You’ll need a food processor: You will need a food processor or blender to blend the meat into the consistency of Jamaican canned corned beef.
• It makes a large batch: This recipe makes a large batch of corned beef but don’t worry if you don’t have a large family you can freeze the corned beef for up to a month!
• It’s a Great Base recipe: Once you got the base down, you can make many other dishes, like corned beef and potatoes, cabbage and corned beef (Caribbean style, of course) or you can even stuff it into bakes and fry them.

What is Corned Beef?

Corned beef is a salt-cured beef brisket. It is traditionally made by soaking the meat in a seasoned brine containing salt, sugar, and other spices. Then it is slow-cooked until tender, resulting in a flavorful and often slightly salty meat. In the US it commonly associated with St. Patrick’s Day meals and hearty comfort dishes. In Guyana corned beef is commonly called salt beef and is used in soups and rice dishes.

Ingredients for Caribbean Corned Beef

Make your own corned beef from scratch using corned beef brisket and a few simple ingredients.

• Uncooked corned beef brisket and the spice packet: This is the main ingredient for this recipe.
• Water: Used to cook the corned beef
• Yellow Onion: Sautéed onions gives this dish a really nice flavor and a bit of crunch.
• Fresh garlic cloves: Grated for a punch of flavor
• Tomatoes: Add diced tomatoes for fresh flavor.
• Tomato paste: This enriches the tomato flavor and the color of the overall dish
• Scallions: Thinly sliced for garnish.

See recipe card for quantities.

How to make Instant Pot Corned Beef

Since we are using fresh corned beef versus canned corned beef, the first step is to cook the corned beef. Add the rinsed corned beef to an instant pot, along with the spices included and 4 cups of water then pressure cook on high for 1 hour and 30 minutes.

Creating the Bully Beef Texture

Canned corned beef is also called bully beef. Follow these steps to get your cooked corned beef to mimic bully beef.

Allow your cooked corned beef brisket to cool, then cut it into chunks then. Add the chunks to a food processor and pulse until it is the desired texture. You can do it as chunky or as smooth as you like. Congratulations you’ve made Caribbean style canned corned beef from scratch!

You can use this corned beef in a variety of recipes but my favorite is to keep it simple with some sautéed aromatics.

How to make Sautéed Caribbean Corned Beef

Sautéed corned beef if the most popular way to make corned beef in the Caribbean. This is my recipe for the Guyanese version of sautéed corned beef, which is almost identical to the very popular Jamaican corned beef. Start by cooking some thinly sliced onions, garlic and tomatoes in about 2 tablespoons of oil. Then add some tomato paste, cook for a few minutes then add the corned beef you made from scratch. Mix well and continue to cook for another 5-10 minutes.

Once everything is fully incorporated, remove from the heat and garnish with some thinly sliced scallions. And you are done. This is a great base for other dishes like corned beef and cabbage.

Storage

Fresh corned beef can be stored in a ziplock freezer bag for up to a month. Store leftover sautéed corned beef in an airtight container in the fridge for up to 3 days. Reheat leftovers on the stove top or microwave.

Recipe Variations

• Corned Beef and Cabbage: Add in some cabbage add the end and continue to cook until the cabbage softens for a delicious Caribbean style Cabbage and Corned Beef.
• Potatoes: Corned Beef and Potatoes is a classic Guyanese combination. Try Yukon gold potatoes or sweet potatoes if you want. Add the peeled and wedged potatoes in after you cook the onions. Add a little bit of water and let them steam until tender.Then add the tomatoes and remaining ingredients.
• Eggs: This is my least favorite combination but some Guyanese people also add scrambled eggs to their corned beef.

Frequently Asked Questions