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