Description
Packed with bold Caribbean flavor, this Jamaican bully beef is a quick, soulful dish. Corned beef is sautéed with aromatics, Scotch bonnet chilli, tomatoes, and peppers—perfect served over steamy white rice.
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
1 large tomato, chopped
1 pepper, cored and finely chopped
240 g can corned beef
2 tbsp ketchup
½ tsp freshly ground black pepper
Cooked white rice (to serve)
Instructions
- In a frying pan, heat sunflower oil over medium–low heat.
- Add onion, spring onion, garlic, thyme sprigs, and chopped Scotch bonnet chilli. Cook for 8 minutes until softened and fragrant.
- Add chopped tomato and pepper. Cook for 4–5 minutes until tender.
- Increase heat to medium–high and stir in the corned beef, breaking it up with a wooden spoon.
- Add ketchup and black pepper. Stir to combine and cook for another 6 minutes, stirring occasionally.
- Remove from heat and serve over steamed white rice, garnished with thyme leaves if desired.
Notes
- Add carrots, peas, or callaloo for extra vegetables.
- Use a milder chili or omit Scotch bonnet to reduce heat.
- Add a splash of soy or Worcestershire sauce for deeper flavor.
- Swap thyme sprigs for dried thyme and a bay leaf if needed.
- Serve with flatbreads, fried dumplings, or plantains for variation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Sautéing
- Cuisine: Caribbean
Nutrition
- Serving Size: 1/3 of recipe
- Calories: 360 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 26 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 65 mg
