Corned beef and cabbage is a favourite trini dish that's quick and very easy to cook. The canned corned beef has always been the last resort when you don't have a lot of time to cook or you're so hungry that you can't wait.
Because of it's ease of cooking, most Trinis, if not all, have been very innovative when it comes to cooking corned beef. You can enjoy corned beef and hops, bake or roti; you could have a corned beef casserole, corned beef and rice, corned beef and macaroni, corned beef meat balls and you could also have curried corned beef or, my favourite, corned beef and cabbage. And don't forget the ever popular corned beef and CRIX.
Each of these corned beef recipes are always cooked with lots of fresh seasonings accompanied by, another trini favourite, ketchup. For some Trinis, ketchup just might be the second most important ingredient when cooking corned beef. Ah lie? To me, what stands out when enjoying corned beef and cabage is the onions. When done right, it gives the corned beef and cabbage a sweet mouth watering taste.
With such versatility in this little can of corned beef I think more innovations could be experimented with. Maybe I'll have to come up with some. So while I'm working on some other variations, enjoy corned beef and cabbage.
1 tin corned beef (340g)
1 onion, chopped
3 small tomato, chopped
2 cloves garlic, chopped
1 pimento, chopped
1 small cabbage, shredded
4 tbsp oil
1 tbsp golden ray margarine
2 tbsp ketchup (optional)
salt to taste
pepper to taste
Shred and wash the cabbage
Heat the oil over medium heat and saute the onion, tomato and garlic.
Saute until the onion looks translucent.
Add the cabbage and pimento. Saute for 2 minutes.
Then add the corned beef...
...and golden ray margarine. Cook for 2 minutes.
Mix thoroughly and adjust salt and pepper to taste.Serve hot over rice.
Anyhow, ah have to go now. De pot ah rice nearly good to strain! :-)
Ah gone!
