Caribbean Corned Beef

Jamaican Corned Beef in a gray skillet with a dish of rice to the right and a colorful napkin to the lower right.

Caribbean Corned Beef

Corned Beef is a Caribbean favorite. The most popular version is Jamaica corned beef, although in Guyana we make it identical to Jamaicans. With this recipe you will learn how to make corned beef from scratch, using corned brisket. There is no canned corned been in this recipe!

Cuisine Caribbean, Jamaican

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Prep Time 1

Cook Time 45

Total Time 1 45

Servings Servings

Calories 389kcal

Author Althea Brown

Equipment

Large Skillet
Instant Pot

Ingredients

3 lbs Corned Beef Brisket (including spice packet)
4 cups water
2 tablespoons Avocado Oil (or similar)
1 Yellow Onion (Thinly, sliced)
5 cloves garlic (grated)
4 tomatoes (diced)
2 teaspoons tomato paste
2 green onions (thinly sliced)

Instructions

Remove the corned beef from the packet and rinse to remove as much of the briny liquid as possible. Then pat dry,
To an instant pot, add the water and all of the spices from the spice packet followed by the rinsed corned brisket. Then seal up and pressure cook on high for 1 hour and 30 minutes.
After the corned beef pressure cooks, vent the instant pot using the rapid release function, then allow the corned beef to cool completely.
Next, chop the corned beef brisket into large chunks pieces then add to food processor and pulse until it is similar in texture to canned corned beef.

Sauté the corned beef

Add a large skillet on medium heat. When it is hot, add the oil and when the oil is hot, add the sliced onions. Stir occasionally to ensure even cooking. When the onions start to brown a little on the edges (about 3 minutes) add the garlic, tomato paste and diced tomatoes.
Continue to cook until the tomatoes are soft and mush (about 3 minutes), then add the corned beef you prepared earlier. Mix to combine, then continue to cook for another 10 minutes, stirring often so that the flavors of the aromatics marry with the corned beef.
Finally add in the scallions and mix well. Serve your sautéed corned beef with a side of white rice or some hot roti!

Notes

Cook the brisket on the stove top: If you don't have an instant pot, you can cook the brisket on the stop top. Add your rinsed brisket and the spices to a deep pot. Bring to a boil on high heat, then cover, reduce the meat to medium-low and cook until the brisket is tender (about 3 hours).
Prep your corned beef ahead. Follow all the steps to cook and then pulse the corned beef in the food processor. Then put the corned beef in a ziplock bag and store it in the refrigerator. This recipe makes about two cans worth of corned beef.
Chop with knife: If you don't have a food processor you can also chop up the cooked brisket with a knife. I actually loved the texture of it chopped up a bit more than pulsed it the food processor.
Variations: With the sautéed corned beef as your base you can make corned beef and potatoes, cabbage and corned beef, corned beef and corn or even bakes stuffed with corned beef. Check out the section on variations to see how.

Nutrition