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Loaded Caribbean Corned Beef in a pan on the stove

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.
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Course Side Dishes

Ingredients
  

  • 1 can corned beef
  • 1 medium onion
  • 1 medium tomato
  • 1 small habanero pepper
  • 1 small carrot
  • 1/2 pepper green bell pepper
  • 1/2 pepper orange bell pepper
  • 2 stalks scallions
  • 1 cup frozen corn
  • 1 tablespoon ketchup
  • 1/2 teaspoon black pepper
  • 1 clove garlic

Instructions
 

  • 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.
    Canned corned beef on a white dish
  • On a low heat, break up the corned beef into pieces.. it will be easier as it heats up.
    Breaking up corned beef in a white skillet
  • Add the black pepper, carrot, bell peppers, habanero pepper, onion, frozen corn and tomato.
    Add vegetables and spices
  • Stir well to make sure everything is mixed together nicely. Cook on a medium heat and at this point add the ketchup and garlic.
    Loaded Caribbean Corned Beef in a pan on the stove
  • After about 6 minutes with the lid on.. BOOM! You’re Done. Toss in the scallions to finish!
    Well mixed ingredients in a pan for corned beef bully beef
  • Please serve hot! Add chopped cabbage to leftover and refry for yet another excellent side dish.

Notes

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.
Bully beef (also known as corned beef in the United Kingdom, Canada, Australia, Singapore and other Commonwealth countries as well as the United States) is a variety of meat made from finely minced corned beef in a small amount of gelatin. The name “bully beef” likely comes from the French bouilli (meaning “boiled”) in Napoleonic times, or possibly from the head of a bull depicted on the popular Hereford brand of canned corned beef. The cans have a distinctive oblong shape. Bully beef and hardtack biscuits were the main field rations of the British Army from the Boer War to World War II.
Tried this recipe?Let us know how it was!