Jamaican Corned Beef and Cabbage

Ingredients

• 2 tbsp Olive oil
• 1 whole Scotch bonnet pepper (habanero can be substituted )
• 1 medium Yellow Onion (chopped)
• 1 medium Bell pepper (diced)
• 5 cloves Garlic (minced)
• 2 tsp Dried thyme
• 1 tsp Allspice
• 1 tsp Smoked paprika
• 1 tsp Kosher Salt
• 1 tsp Black pepper
• 1 small Cabbage head (shredded)
• 2 whole Green onions (chopped)
• 13.5 oz Can fire-roasted tomatoes
• 1 tbsp Ketchup
• 1 tbsp Hot sauce
• 1 lb Smoked Corned beef brisket (canned can be substituted)

Instructions

1. 1

   Heat large skillet or dutch oven pot to medium heat and then add oil.

2. 2

   Mix all the dry spices together in a small bowl or ramekin to season as you go. Set aside.

3. 3

   Take whole scotch bonnet chili and using point end of a paring knife poke slits into each side of the chili. Add the chili to the pan along with the sliced onions and bell pepper. Saute 3-4 minutes adding a 1/4 of the seasoning mix.

4. 4

   Add garlic for a minute stirring a few times.

5. 5

   Add the shredded cabbage plus another 1/4 of the seasoning and sauté 4-5 minutes stirring frequently.

6. 6

   Add the diced green onions and mix well.

7. 7

   Add ketchup, tomatoes, hot sauce and remainder of the seasoning. Mix well.

8. 8

   Mix in the corned beef brisket, cover and cook 3-4 minutes.