Salt Beef Rundown
A Cayman favorite is a dish called Salt Beef Rundown.
Earlier this month, I got an opportunity to attend a cooking demonstration at the Cayman Islands Museum. I visit the museum at least once a month for Lookya to get some stewed beef, BBQ chicken or my ever-fav fish & fritters. Lookya is a day fair which features local artisans and cooks from one of the six Cayman Islands districts. A recent addition to the museum calendar is the evening cooking classes.
About 20 of us sat around a table in the garden of the museum and watched in delight as Mrs. Ruth James from Ruth’s Kitchen taught us the intricacies of one of Cayman’s traditional recipes. The weather was in the low 70s as the sun set and we caught the breeze from the harbor just across the way making the experience nice and relaxing as well as informative. Our $20 CI registration fee included the demonstration, a recipe card and a healthy sized sample that left me licking my bowl. The recipe is a little scary when you see it, but don’t panic! It’s a great way to spend your Sunday exploring an exotic island dish.
Salt Beef Rundown by Ruth’s Kitchen
Print this recipe
You will need:
3 packages of Salt Beef
Nature’s Seasoning (to taste)
1 envelope Goya con Azafran Seasoning (this contains MSG so as a sub you can use Ms. Dash)
Garlic Salt (to taste)
1 tbsp of Mojo Sauce
scotch bonnet pepper (to taste)
1 small onion
1/2 stalk celery
1/2 green pepper
1 stick cassava (yucca)
2 sweet potatoes
2 ripe plantains (not too soft)
8 fingers of green banana
2 cup cornmeal
1 tbsp sugar
3 tbsp flour mixed with water
2 cups all purpose flour
2 cans coconut milk
Beef: First make sure to buy the leanest salt beef you can find. Soak it in water overnight. Next morning, throw off that water, add clean water and bring to a boil. Pour off that water and taste the meat. Continue this process until the beef is not very salty; usually this takes about two to three boilings. During this process the meat is also cooking/softening.
Seasonings: dice the onion, green pepper, celery and scotch bonnet
Breadkind: peal and cut up breadfruit, cassava, green banana, yam, potato and plantain. At the same time you are doing the last boiling of the beef, put the coconut milk, breadkind and enough water to cover into a large pot and bring to a boil.
Add salt beef on top along with powdered seasoning.
Cornmeal Dumplings: pour cornmeal and flour into a bowl with salt to taste and one tablespoon of sugar. Add enough room temperature water to create soft dough. Take a handful of dough, pat it into flat oblong dumplings and place these on the top of the salt beef with enough liquid to barely cover the dumplings.
Cook for another 20 mins. And then enjoy.
If you’re interested in contacting Miss Ruth for catering, you can contact her on 939.3027.