I love how this Jamaican bully beef comes together in just minutes with minimal ingredients. It’s incredibly satisfying, especially when I need something warm and comforting. The blend of corned beef with sautéed vegetables gives a perfect balance of salty, spicy, and aromatic flavors. I also appreciate how versatile it is—I can serve it with rice, bread, or fried dumplings, and it always hits the spot.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Canned Corned Beef (Bully Beef): 1 can (340g) Onion: 1 large, sliced Bell Pepper: 1 medium, sliced Tomato: 1 large, chopped Garlic Cloves: 2, minced Scotch Bonnet Pepper: 1 small, finely chopped (optional) Black Pepper: To taste Vegetable Oil: 1 tablespoon Thyme (Fresh or Dried): 1 teaspoon Ketchup: 1 tablespoon (optional) Water: 1/4 cup
Directions
I place a large skillet over medium heat and add vegetable oil.
I sauté the onions, bell peppers, and garlic until they’re soft and fragrant, which takes about 5 minutes.
I stir in thyme, black pepper, and scotch bonnet pepper (if I’m using it), allowing the spices to bloom in the oil.
Next, I add the canned corned beef, breaking it up gently with a fork or spoon as it combines with the vegetables.
I then add the chopped tomatoes, a splash of water, and ketchup if I want a slightly tangy flavor. I let everything simmer for 5–7 minutes until the mixture thickens slightly and becomes rich and flavorful.
I taste and adjust the seasoning before removing it from the heat. I let it rest for a couple of minutes before serving.
I enjoy it spooned over hot white rice, tucked into soft bread, or served alongside fried dumplings.
Servings and Timing
This recipe serves about 3–4 people and takes around 20 minutes from start to finish — 5 minutes of prep and 15 minutes of cooking.
Variations
I sometimes add diced potatoes or carrots for a heartier version. If I want a spicier kick, I use extra scotch bonnet pepper or add a dash of hot sauce. For a lighter flavor, I swap the ketchup for fresh lime juice or a splash of vinegar. When I crave more color, I mix in red and yellow bell peppers.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. When I reheat, I do it over medium heat in a skillet with a small splash of water to keep the dish moist. It can also be microwaved, covered, for 1–2 minutes until warmed through.
FAQs
How spicy is Jamaican bully beef?
It depends on how much scotch bonnet pepper I use. It can be mildly spicy or fiery hot.
Can I make it without scotch bonnet pepper?
Yes, I can skip it entirely or replace it with a milder chili or a pinch of crushed red pepper flakes.
What can I serve with bully beef?
I like to serve it with white rice, boiled green bananas, bread, or fried dumplings.
Can I use fresh corned beef instead of canned?
I can, but it will take longer to cook. The canned version gives that authentic Jamaican taste and texture.
How long does it keep in the fridge?
It keeps for up to 3 days in a sealed container.
Can I freeze Jamaican bully beef?
Yes, I can freeze it for up to 1 month. I thaw it overnight in the fridge before reheating.
What’s the best oil to use?
I usually use vegetable oil, but coconut oil adds a nice Jamaican flavor twist.
Can I add eggs to this dish?
Yes, I can crack in a couple of eggs while it’s simmering to make a richer, breakfast-style version.
What if I don’t have thyme?
I can substitute it with a small pinch of dried oregano or skip it if needed.
Why add ketchup or lime juice?
Ketchup gives a subtle sweetness and color, while lime juice brightens the flavor—it depends on what I’m in the mood for.
Conclusion
This Jamaican bully beef recipe is one of my favorite comfort foods—simple, bold, and packed with island flavor. I love how quickly I can make it and how adaptable it is for any meal. Whether I’m serving it with rice or sliding it into warm bread, it always brings the taste of Jamaica right to my table.
A quick and flavorful Jamaican dish made with canned corned beef sautéed with onions, bell peppers, tomatoes, and aromatic herbs, perfect for breakfast, lunch, or dinner.
Total Time:20 minutes
Yield:3–4 servings
Ingredients
1 can (340g) canned corned beef (bully beef)
1 large onion, sliced
1 medium bell pepper, sliced
1 large tomato, chopped
2 garlic cloves, minced
1 small scotch bonnet pepper, finely chopped (optional)
1 tablespoon vegetable oil
1 teaspoon thyme (fresh or dried)
1 tablespoon ketchup (optional)
1/4 cup water
Black pepper, to taste
Instructions
Heat a large skillet over medium heat and add vegetable oil.
Sauté onions, bell peppers, and garlic for about 5 minutes until soft and fragrant.
Add thyme, black pepper, and scotch bonnet pepper (if using), and stir to release their flavors.
Stir in the canned corned beef, breaking it up with a fork or spoon as it mixes with the vegetables.
Add chopped tomatoes, water, and ketchup if desired. Stir well to combine.
Simmer for 5–7 minutes until the mixture thickens and becomes rich and flavorful.
Taste and adjust seasoning as needed, then remove from heat.
Serve hot with rice, bread, or fried dumplings.
Notes
For extra heat, add more scotch bonnet pepper or a splash of hot sauce.
Add diced potatoes or carrots for a heartier meal.
Substitute ketchup with lime juice or vinegar for a tangier flavor.
Store leftovers in the refrigerator for up to 3 days.
Reheat with a small splash of water to keep moist.
