Description
Jamaican Bully Beef is a flavorful and comforting dish made with corned beef, aromatic spices, and fresh vegetables, slowly cooked to create a savory, spicy, and satisfying meal. Traditionally served with steamed white rice, this easy stovetop recipe brings a taste of Jamaica to your kitchen with its bold flavors and simple preparation.
Ingredients
Scale
For the Bully Beef
- 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 spice preference)
- 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
- Fresh thyme leaves, for garnish
Instructions
- Heat the oil: In a frying pan, warm 1 tablespoon of sunflower oil over medium-low heat until hot but not smoking.
- Sauté the aromatics: Add the finely chopped onion, sliced spring onion, chopped garlic, whole sprigs of thyme, and finely chopped scotch bonnet chilli to the pan. Cook for 8 minutes, stirring occasionally, until the onions have softened and the mixture is aromatic.
- Add vegetables: Stir in the chopped tomato and cored, finely chopped pepper. Continue to cook for an additional 4 to 5 minutes until the vegetables are tender and well combined with the sautéed aromatics.
- Cook the corned beef: Increase the heat to medium-high. Add the 240g can of corned beef, breaking it up with a wooden spoon as you stir it into the vegetable mixture. Mix in 2 tablespoons of ketchup and ½ teaspoon of freshly ground black pepper. Cook for 6 minutes, stirring occasionally, until everything is well heated through and flavors meld.
- Serve: Remove from heat and serve the bully beef hot over steamed white rice. Garnish with fresh thyme leaves for an authentic touch.
Notes
- Adjust the amount of scotch bonnet chilli based on your heat preference; deseeding reduces the spice significantly.
- If you prefer, substitute sunflower oil with vegetable or canola oil.
- This dish pairs perfectly with steamed white rice or fried dumplings for a more traditional meal.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop.
- For extra flavor, add a dash of Worcestershire sauce or hot sauce when cooking the corned beef.
- Prep Time: 10 mins
- Cook Time: 23 mins
- Category: Main Course
- Method: Frying
- Cuisine: Jamaican
Keywords: Jamaican Bully Beef, Corned Beef Recipe, Jamaican cuisine, Spicy corned beef, Easy Caribbean recipe
