Jamaican bully beef
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Jamaican bully beef

By April Jackson

Enjoy this Jamaican classic, also known as corned beef. Corned beef became a staple during wartime due to its affordability and long shelf-life

  • Prep:5 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 191
  • fat 10g
  • saturates 4g
  • carbs 9g
  • sugars 0g
  • fibre 2g
  • protein 17g
  • salt 1.45g

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 (you can adjust this according to your spice levels)
  • 1 large tomato , chopped
  • 1 pepper , cored and finely chopped
  • 240g can corned beef
  • 2 tbsp ketchup
  • cooked white rice

Method

  1. In a frying pan, heat oil over medium-low heat. Once hot, stir in the onion, spring onion, garlic, thyme and scotch bonnet. Cook for 8 mins until the onions have softened slightly. Add the tomato and pepper and cook for 4-5 mins until everything is tender.

  2. Increase the heat to medium-high and add the corned beef, breaking it up in the pan with a wooden spoon before stirring in the ketchup and ½ tsp freshly ground black pepper. Cook for another 6 mins, stirring occasionally and serve with steamed white rice and thyme leaves to garnish.

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