Corned Beef On The Go (Jamaican Bully Beef)

This dish became popular in Jamaica due to its versatility and long shelf-life. Jamaicans are often subjected to harsh island weather such as hurricanes. In situations like these, many residents of Jamaica rely on canned food that isn’t perishable. Tinned corned beef, or “bully beef,” has been a popular option in such situations. This is because it is delicious, filling and one can prepare it in many different ways. You can even eat it straight from the can during power-outages. For all of these reasons, cans of corned beef became a staple food for both British and American soldiers. It quickly grew in popularity and with the rise of Jamaican restaurants in the United States, many Americans are now enjoying this versatile and culturally-rich dish.

1 (16 oz) can corned beef, minced
1 large onion, cut into thin slices
1 Tbsp. thyme, freshly minced or 1 tsp. dried thyme
2 stalks green onion, finely chopped
1 habanero chili pepper, seeds removed, finely chopped
1 Tbsp. vegetable oil
1 large tomato, chopped

Heat the oil in a large frying pan over medium-high heat.

Add the onion and habanero chili pepper to the frying pan. Cook for about 3 minutes or until the pepper becomes fragrant and the onions become translucent.

Add the minced thyme to the frying pan and cook for just a few seconds until fragrant.

Add the corned beef, or bully beef, into the frying pan and reduce heat to medium-low. Stir everything together and cook, stirring occasionally, until the corned beef heats up all the way through.

Add the tomato and green onions into the frying pan. Cook for another 5 minutes to let all of the flavours blend together.

Remove the dish from heat and serve.