Fry Corned Beef With Iceberg Lettuce
There are many variations of making/cookery cornedbeef (from a can) in the Caribbean, making it easy to not know them all. Each family will have their version and while it may not be YOUR version, there’s no need to cornedbeef shame anyone (smile). There were mixed reactions from fans after I posted the video tutorial …
- 1 can cornedbeef (tin)
- 1 medium onion
- 1 medium tomato
- 1 teaspoon tomato ketchup
- 1 pepper habanero
- 1/2 teaspoon black pepper
- 2 stalks scallions
- 1/2 medium iceberg lettuce
- Place a saucepan (I used a non-stick) on a medium low heat and add the tin (can) of corned beef, then using a spoon or spatula, break it up into small pieces. I explain why in the video below.
- Add the onion, tomato, ketchup, hot pepper of your choice (I used a habanero) and the black pepper. Give it a good mix to combine. Cook for 4-6 minutes on a medium low heat.
- Toss in the scallions, stir and cook a further 2 minutes before adding the roughly chopped lettuce to the pot.
- At this point my mom usually turns the stove off (after mixing in the lettuce) and allow the residual heat from the pot to finish things off. In my case I left the stove on for a further 2 minutes before turning it off.
- Other options (besides cabbage and lettuce) are kale, spinach and/or Jamaican callaloo (chorai bhagi). The perfect topping for hot steamy rice or if you have the time, rock some hot Sada Roti. When all fails, there’s nothing wrong with everyday sliced bread as a side or for a sandwich.
Elements 1 can cornedbeef (tin) 1 medium onion 1 medium tomato 1 teaspoon tomato ketchup 1 pepper habanero 1/2 teaspoon black pepper 2 stalks scallions 1/2 medium iceberg lettuce Method Place a saucepan (I used a non-stick) on a medium low heat and add the tin (can) of corned beef, then using a spoon or spatula, break it up into small pieces. Add the onion, tomato, ketchup, hot pepper of your choice (I used a habanero) and the black pepper. Toss in the scallions, stir and cook a further 2 minutes before adding the roughly chopped lettuce to the pot.
At this point my mom usually turns the stove off (after mixing in the lettuce) and allow the residual heat from the pot to finish things off. In my case I left the stove on for a further 2 minutes before turning it off. Other options (besides cabbage and lettuce) are kale, spinach and/or Jamaican callaloo (chorai bhagi).
The perfect topping for hot steamy rice or if you have the time, rock some hot Sada Roti. When all fails, there’s nothing wrong with everyday sliced bread as a side or for a sandwich.