Loaded Caribbean Corned Beef

This version of “fry” Corned-beef aka Bully Beef is inspired by after-school visits to my Jamaican friend’s home and the way his grandma (RIP granny) would make it. Her version was a bit more runny/saucy as I believe she would add a 1/4 cup or so of water. I talk about this in the video below.

Photo by Chris De La Rosa

You’ll Need…

1 can corned beef
1 medium onion (sliced)
1 medium tomato (sliced)
1 small habanero pepper (sliced)
1 small carrot (thin strips)
1/2 green bell pepper (diced)
1/2 orange bell pepper (diced)
2 scallions (chopped)
1 cup frozen corn
1 tablespoon ketchup
1/2 teaspoon black pepper
1 clove garlic (smashed)

I used a whole Habanero pepper, including the seeds. Use as much as you can handle, or any spicy pepper you like. Remove the seeds and white membrane of the pepper to control the heat level slightly. Finally, as we’ve discussed in the past, wear gloves and wash you hands with soap and water immediately after handling such spicy peppers.
Photo by Chris De La Rosa

Prep the vegetables in advance as this is supposed to be a quick side dish to top steaming hot rice, on sandwiches or even toss your fav cooked pasta into the mix. Growing up, we would enjoy the version mom would make, with hot Sada Roti or as mentioned previously, on top of hot long grain rice.

Photo by Chris De La Rosa

Place the opened tin of corned beef in a dry non-stick pan… I explain why I don’t start with oil in the pan, as well as why I don’t add any salt, in the video below.

Photo by Chris De La Rosa

On a low heat, break up the corned beef into pieces.. it will be easier as it heats up.

Photo by Chris De La Rosa

Add the black pepper, carrot, bell peppers, habanero pepper, onion, frozen corn and tomato.

Photo by Chris De La Rosa

Stir well to make sure everything is mixed together nicely. Cook on a medium heat and at this point add the ketchup and garlic.