Pages Navigation Menu

Salt Beef Rundown

3 Flares 3 Flares ×
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
1 potato
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.

  • Add thickening.

  • 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.

3 Flares Twitter 0 Facebook 1 Google+ 0 Pin It Share 2 3 Flares ×


  1. These are definitely ingredients that I don't cook with, but I am always up for something new in the kitchen. I hope that I can find some of those things listed… I live in the midwest… they're not too crazy out here about exploring new foods. :))

  2. What a fun day! And this looks amazing!

  3. look really tasty! i would love to try making that

  4. What a fun class! I love yucca and sweet potatoes, and anything with cornmeal dumplings has to be delicious!!!

  5. What a wonderful experience this must have been! I love learning about new food traditions, and I'm now eager to try some of these Cayman recipes. Thank you so much for sharing, and for visiting my own blog!

  6. What a wonderful way to spend a day – entertainment, sunshine, new friends, and lovely food. Love your photo diary of the day and I'm going to have to try those cornmeal dumplings!

  7. I am jealous – that class sounds like it was great. The salt beef and cornmeal dumplings has me drooling.

  8. What a fun class! The beef looks quite delicious and hearty.

  9. Such a fun class, I would have loved to been part of it. This Cayman Island dish is so very authentic, with the hot and spicy scotch bonnet peppers, and the plantains. Very rich, and interesting combination!
    Thanks for sharing:D

  10. oh, how I wish i was in your shoes at that cooking class. sounds like lots of fun (even if I don't eat beef)
    lovely photos.

  11. You better watch it, with your descriptions of the perfect weather and the wonderful food. You are risking finding me on your door step any day now!

  12. Love your photos of this one, and Oh, how I wish I could have joined you in the class!!! I've not ever cooked with salt beef,but I'm betting I would like it. Nicely done!

  13. Sounds like a good time to me. Not familiar with salt beef, but it does sound like it's packed with major flavor. Keep them coming.

  14. What a fun class to be attending! The dish sounds so interesting and unlike anything I've ever eaten. Great post :o)

  15. The class sounds wonderful and this dish is intriguing. The ingredients will be hard to come by but I'm going to try to round them up. I hope you have a great day. Blessings…Mary

  16. What an interesting dish! I have not heard of salt beef before. Even more interesting is the usage of cassava in this dish. Thanks for this lovely post! I learnt something new today!

  17. Looks yummy! And it's an educational post for me – I did not know that cassava is the same as yucca :-). Thanks!

  18. I had to leave and research “salt beef” before I could comment. According to Google, it's corned beef???? This is an interesting recipe. I'm not sure that I can put together all the ingredients but, who knows! Great class.


  19. This dish looks interesting especially with the cassava!

3 Flares Twitter 0 Facebook 1 Google+ 0 Pin It Share 2 3 Flares ×