Description
Jamaican Bully Beef is a flavorful and spicy corned beef dish cooked with aromatic herbs, peppers, and tomatoes. This quick and hearty meal is perfect served over steamed white rice for a taste of authentic Jamaican home cooking.
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 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
- Cooked white rice, to serve
- Thyme leaves, to garnish
Instructions
- Prepare the base: Heat 1 tablespoon of sunflower oil in a frying pan over medium-low heat. Add the finely chopped onion, sliced spring onion, chopped garlic, thyme sprigs, and deseeded, finely chopped scotch bonnet chilli. Cook gently for about 8 minutes until the onions soften slightly, releasing their flavors into the oil.
- Add the vegetables: Stir in the chopped tomato and cored, finely chopped pepper. Continue cooking for 4-5 minutes until the vegetables are tender and well combined with the aromatic base.
- Cook the corned beef: Turn the heat up to medium-high and add the canned corned beef to the pan. Use a wooden spoon to break it up into small pieces while stirring it into the vegetable mixture.
- Season and finish: Stir in 2 tablespoons of ketchup and ½ teaspoon of freshly ground black pepper. Cook everything together for another 6 minutes, stirring occasionally to allow all the flavors to meld and the corned beef to heat through evenly.
- Serve: Remove the thyme sprigs and serve the bully beef hot over steamed white rice. Garnish with fresh thyme leaves for an authentic Jamaican touch.
Notes
- Adjust the amount of scotch bonnet chilli based on your heat tolerance; remove seeds for less heat.
- Use fresh thyme if possible, but dried thyme can be a substitute if fresh is unavailable.
- Canned corned beef is the traditional ingredient, but leftover cooked beef can work in a pinch.
- Serve with fried plantains or steamed vegetables for a complete Caribbean meal.
- This dish is best enjoyed fresh but can be refrigerated for up to 2 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Jamaican
Keywords: Jamaican bully beef, corned beef recipe, Caribbean spicy beef, quick Jamaican dinner, bully beef with rice
