Dinner

Caribbean-Style Spicy Corned Beef with Onions Recipe

Name: Caribbean-Style Spicy Corned Beef with Onions Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Caribbean
Ingredients: 12 ounce Corned Beef Lunch Meat; 1 tablespoon Vegetable Oil; 1 Onion, sliced; 2 cloves Garlic, minced; 1/2 Red Bell Pepper, sliced; 1/2 Green Bell Pepper, sliced; 1 Tomato, chopped; 1/2 Scotch Bonnet Pepper, finely chopped; 1 tablespoon Tomato Paste; 1/2 teaspoon Ground Black Pepper; 1/2 teaspoon Fresh Thyme; 1/2 teaspoon All-Purpose Seasoning; 1/4 cup Water; 1 teaspoon Worcestershire Sauce; 1 Spring Onion, chopped (for garnish)

ByEthan Lark December 18, 2025December 18, 2025

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Introduction

This Caribbean-Style Spicy Corned Beef with Onions is a flavorful and hearty dish that brings vibrant island spices to your table. With tender corned beef, colorful peppers, and a touch of heat from Scotch bonnet, it’s perfect for a quick weeknight meal or a comforting brunch addition.

This image shows a black frying pan filled with cooked ground beef mixed with slices of red and green bell peppers, caramelized yellow onions, and browned garlic slices. The beef is crumbly and reddish-brown, while the peppers are bright and glossy, and the onions are soft with a slight golden tint. A wooden spoon rests inside the pan on the right side, its bowl touching the food. Around the pan are two white bowls filled with white rice, each garnished with a small green herb sprig. Several garlic cloves and two small, red tomatoes are placed on the white marbled texture surface. Two small wooden bowls, one with chili flakes and the other with brown sauce, are on the left side near a yellow kitchen towel with fresh thyme sprigs on top. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 ounce Corned Beef Lunch Meat
1 tablespoon Vegetable Oil
1 Onion
2 cloves Garlic
1/2 Red Bell Pepper
1/2 Green Bell Pepper
1 Tomato
1/2 Scotch Bonnet Pepper
1 tablespoon Tomato Paste
1/2 teaspoon Ground Black Pepper
1/2 teaspoon Fresh Thyme
1/2 teaspoon All-Purpose Seasoning
1/4 cup Water
1 teaspoon Worcestershire Sauce
1 Spring Onion

Instructions

Step 1: Heat the vegetable oil in a pan over medium heat. Add the chopped onion, minced garlic, diced red and green bell peppers, and finely chopped Scotch bonnet pepper. Sauté until fragrant and the vegetables soften, about 3 minutes.
Step 2: Stir in the chopped tomato and tomato paste. Cook for another 2 minutes until the tomatoes soften and meld with the other ingredients.
Step 3: Break the corned beef lunch meat into chunks and add to the pan. Season with ground black pepper, fresh thyme, and all-purpose seasoning. Stir well to combine all the flavors.
Step 4: Pour in the Worcestershire sauce and water. Mix everything thoroughly and let the mixture simmer for 5 to 7 minutes, stirring occasionally to prevent sticking.
Step 5: Taste the dish and adjust seasoning if needed. Garnish with chopped spring onion before serving for a fresh, crisp finish.

Tips & Variations

If you prefer less heat, reduce the Scotch bonnet pepper or substitute it with milder chili peppers.
Serve this dish with steamed rice, fried dumplings, or ground provisions for an authentic Caribbean meal.
Fresh thyme works best, but dried thyme can be used in a pinch—just use half the amount.
To add more texture, consider stirring in some peas or corn near the end of cooking.

Storage

Store leftover corned beef in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. Avoid overcooking upon reheating to maintain the meat’s tenderness.