Tuesday, March 14, 2006

Cabbage with Corned Beef Caribbean Style

In our house, this has become a St. Patrick’s Day tradition of at least a quarter century. It hails from the Caribbean, specifically the northern part of Martinique. Chou à pomme avec la viande salée they call it on this French speaking island. No potatoes in it, but we’ll give you a recipe for them tomorrow. Finally, on Thursday, we’ll post a St. Patrick’s Day cocktail for you to enjoy.


2 pounds corned brisket of beef
1 medium onion, stuck with a clove
2-pound green cabbage, finely shredded
1 cup finely chopped onions
½ cup chopped scallions, using green and white parts
2 cloves garlic, minced
1 or 2 fresh hot red peppers, seeded and chopped
Salt, freshly ground pepper
¼ cup olive oil

Soak the beef in cold water to cover for 30 minutes. Drain and rinse. Cut the meat into 1-inch cubes and put on to cook in fresh cold water with the onion, quartered. Cover and simmer until the meat is tender, about 2 hours. Cook the cabbage in boiling salted water, covered, until tender, 5 to 8 minutes. Drain very thoroughly. Drain the meat, reserving 1 cup of the stock. Make a sauce with the stock, cup of chopped onions, scallions, garlic, hot peppers or pepper sauce, salt, freshly ground pepper, and olive oil. Mix thoroughly, stir, heat through and pour over the hot cabbage arranged in a serving dish. Toss lightly. Arrange the beef cubes over the cabbage. Serves 4

From the complete book of caribbean cooking by Elisabeth Lambert Ortiz, M.Evans and Company, Inc., New York, 1973