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–+ servings

Jamaican Bully Beef

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A flavorful and hearty dish featuring seasoned corned beef, vibrant vegetables, and a kick of heat from scotch bonnet pepper, perfect for a quick weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Caribbean, Jamaican
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 tbsp sunflower oil
  • 1 onion, finely chopped
  • 1 spring onion, finely sliced
  • 2 cloves garlic, finely chopped
  • 2 whole sprigs thyme
  • 1/2 scotch bonnet chilli, deseeded and finely chopped for heat; can substitute with a milder chili
  • 1 large tomato, chopped
  • 1 bell pepper, cored and finely chopped
  • 240 g corned beef, drained
  • 2 tbsp ketchup
  • cooked white rice, for serving

Method
 

Preparation
  1. In a frying pan, heat the sunflower oil over medium-low heat until it’s hot.
  2. Add the finely chopped onion, spring onion, garlic, thyme, and scotch bonnet chili to the pan. Sauté for about 8 minutes, stirring occasionally, until the onions start to soften.
  3. Incorporate the chopped tomato and bell pepper. Cook for an additional 4-5 minutes until everything is tender and fragrant.
  4. Raise the heat to medium-high, then add the drained corned beef, breaking it up as you stir. Mix in the ketchup and season with 1/2 tsp of freshly ground black pepper. Cook for another 6 minutes, stirring occasionally.
  5. Once everything is well combined and heated through, serve the bully beef hot over a bed of steamed white rice. Garnish with fresh thyme leaves for an extra touch.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 4gSodium: 800mgFiber: 5gSugar: 6g

Notes

This dish shines when served with a side of steamed vegetables or fried plantains. It can be refrigerated for up to 3-4 days and reheated gently.
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