Home Dinners Jamaican Bully Beef and Rice

Jamaican Bully Beef and Rice

by Yanikie Tucker
Jamaican Bully Beef and Rice

Jamaican Bully Beef and Rice is a staple in every Jamaican home. It is one of the easiest and quickest go-to meals that is comforting and filling. There are many variations of this dish. You can add pasta, corn, cabbage or mixed veggies to make the meal larger but also to add to the flavor. Bully beef and rice as a complete meal was forged out of hard times and struggle for poorer families in the Caribbean. During severe tropical storms where there was no access to fresh meats and vegetables, this meal provided the necessary fill that families needed.

Jamaican Bully Beef is usually served with white rice but can be had with ground provisions or boiled dough/dumpling. It traditionally needs only 5 ingredients and a quick “cook-up” or sauté in a skillet. Bell peppers, onions, tomatoes and hot scotch bonnet peppers are usually added with a bit of cracked pepper. Some folks like to add in a small amount of tomato ketchup for sweetness and to help to soften up the meat that comes out pretty solid from the can. It is a fatty dish so a lot of oil is not necessary. A small amount of oil to soften the veggies at the start of the dish usually will suffice.

Tools Needed:

  • Sharp knife
  • Cutting board
  • Can opener
  • Medium skillet
  • Large spoon

 

 

Jamaican Bully Beef and Rice

Jamaican Bully Beef and Rice

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Serves: 4 Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 medium onion (large dice)
  • 1 plum tomato (large dice)
  • ¼ of green bell pepper (sliced) (optional)
  • ½ of a scotch bonnet pepper (minced)
  • ½ tsp black pepper
  • 1 tbsp Canola oil
  • 1 tbsp ketchup
  • 1 can of corned beef

Instructions

  1. Use the can’s key or a can opener to open the can. Remove the beef from the can with a fork or spoon. Place on a plate and set aside.
  2. In a hot skillet, add oil and keep temperature on medium to high heat.
  3. Add onions and bell peppers (if using) and allow them to cook until translucent.
  4. Add tomatoes and hot peppers and combine well.
  5. Once the peppers are fragrant, add beef to the skillet and break it apart with a spoon.

Everyone has a preference for how much they want the beef broken apart. Some people prefer to leave some small chunks in. Break it apart as much as you like.

 

6. Add in black pepper and ketchup and give the pan a good stir to make sure all the ingredients are combined

7. Once completely warmed through, the beef will no longer be solid. It is ready when no longer solid. Serve with                  rice or your choice of sides. (Bread, dumplings, plantains, etc)

 

Notes

  • You can add cooked pasta or cabbage to this dish. If you are adding cabbage, cook the cabbage with the veggies first and add in the beef last.
  • I will do an updated recipe with cabbage soon! Watch the video tutorial below and leave me a comment
Music Credit: Mint Leaves by Jeff Kale

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