Description
Jamaican Bully Beef is a flavorful and hearty dish featuring tender corned beef cooked with aromatic herbs, fresh vegetables, and a touch of heat from Scotch bonnet chili. Perfectly served over steamed white rice, this quick and easy recipe brings authentic Caribbean flavors to your table in just about 25 minutes.
Ingredients
Scale
Main Ingredients
- 1 tbsp sunflower oil, for frying
- 1 onion, finely chopped
- 1 spring onion, finely sliced
- 2 garlic cloves, finely chopped
- 2 whole sprigs thyme
- ½ scotch bonnet chilli, deseeded and finely chopped (adjust to taste)
- 1 large tomato, chopped
- 1 pepper, cored and finely chopped
- 240g can corned beef
- 2 tbsp ketchup
- ½ tsp freshly ground black pepper
To Serve
- cooked white rice
- thyme leaves, for garnish
Instructions
- Heat Oil and Sauté Aromatics: In a frying pan, heat 1 tablespoon of sunflower oil over medium-low heat until hot. Add the finely chopped onion, sliced spring onion, chopped garlic, whole sprigs of thyme, and finely chopped scotch bonnet chili. Cook gently for about 8 minutes, stirring occasionally, until the onions soften and the mixture becomes fragrant.
- Add Vegetables: Stir in the chopped large tomato and cored, finely chopped pepper into the pan. Continue cooking on medium-low to medium heat for 4 to 5 minutes until all vegetables become tender and meld together.
- Add Corned Beef and Seasonings: Increase the heat to medium-high. Add the 240g can of corned beef to the pan, breaking it up with a wooden spoon as it heats through. Mix in 2 tablespoons of ketchup and ½ teaspoon of freshly ground black pepper evenly. Cook for an additional 6 minutes, stirring occasionally, until the corned beef is thoroughly heated and slightly caramelized.
- Serve: Spoon the cooked bully beef over steamed white rice. Garnish with fresh thyme leaves to add a hint of herbal aroma and color. Serve immediately while hot.
Notes
- Adjust the amount of scotch bonnet chili to control the heat level based on your preference.
- For a milder version, you can substitute the scotch bonnet with a milder chili or omit it entirely.
- Use fresh thyme if possible for a more authentic flavor; dried thyme can be used as a substitute.
- This dish pairs excellently with steamed white rice, but can also be served with fried dumplings or boiled green bananas for a traditional Jamaican meal.
- Leftover bully beef can be refrigerated and reheated; it often tastes even better the next day as the flavors meld.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Jamaican
Keywords: Jamaican bully beef, corned beef recipe, Caribbean cuisine, spicy corned beef, quick Jamaican dinner
