Jamaican bully beef
Serves 4
Easy
Prep:
Cook:
Enjoy this Jamaican classic, also known as corned beef. Corned beef became a staple during wartime due to its affordability and long shelf-life
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- 1 tbsp sunflower oilfor frying
- 1 onionfinely chopped
- 1 spring onionfinely sliced
- 2 garlic clovesfinely chopped
- 2 whole sprigs thyme
- ½ scotch bonnet chillideseeded and finely chopped (you can adjust this according to your spice levels)
- 1 large tomatochopped
- 1 peppercored and finely chopped
- 240g can corned beef
- 2 tbsp ketchup
To serve
- cooked white rice
Nutrition: Per serving
- kcal191
- fat10g
- saturates4g
- carbs9g
- sugars7g
- fibre2g
- protein17g
- salt1.45g
Method
step 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.
step 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.
