Description
This Caribbean-Style Spicy Corned Beef with Onions combines tender corned beef lunch meat with vibrant bell peppers, Scotch bonnet, and a blend of aromatic spices. Perfectly sautéed and simmered to marry all the flavors, this quick and hearty dish brings a delicious island twist to a classic comfort food.
Ingredients
Scale
Main 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)
Instructions
- Heat the Oil and Sauté Aromatics: Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add the sliced onion, minced garlic, red and green bell peppers, and finely chopped Scotch bonnet pepper. Sauté for about 3 minutes or until the mixture becomes fragrant and the vegetables have softened slightly.
- Add Tomato and Tomato Paste: Stir in the chopped tomato and 1 tablespoon of tomato paste. Continue cooking for an additional 2 minutes until the tomato softens and melds with the other ingredients.
- Add Corned Beef and Spices: Break the 12 ounces of corned beef lunch meat into chunks and add it to the pan. Mix in ground black pepper, fresh thyme, and all-purpose seasoning. Stir well to combine all flavors evenly.
- Simmer with Worcestershire Sauce and Water: Pour in 1 teaspoon Worcestershire sauce and 1/4 cup water. Stir everything together and let the mixture simmer gently for 5 to 7 minutes, stirring occasionally to prevent sticking and to develop flavors.
- Adjust Seasoning and Garnish: Taste the dish and adjust seasoning to your preference if needed. Garnish with chopped spring onion before serving to add freshness and a mild onion flavor.
Notes
- Be cautious with the Scotch bonnet pepper; it is very spicy. Adjust the quantity if you prefer less heat.
- This dish pairs well with steamed rice, fried dumplings, or bread for a satisfying meal.
- Use fresh thyme for best flavor, but dried thyme can be substituted in a pinch.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Caribbean
Keywords: Caribbean corned beef, spicy corned beef, corned beef with peppers, quick Caribbean recipe, corned beef sauté
