shakeylegs
Enlightened
A good friend spend some time in the Bahamas, and one of his fondest memories is of corned beef hash, bahamian style - I think he called it Bully Beef. Seems the corned beef is turbo charged with thyme and scotch bonnet peppers - then served with grits and eggs. Does anyone have an authentic recipe for the hash that they can share? He found a Dog's & Suds chili sauce recipe for me (love them chili dogs) and I'd like to surprise him with some Bully Beef memories!
Thanks
shakey
Edit: This is what I've found so far.
Corned beef sauté (serves four)
From Many Tastes Of The Bahamas & Culinary Influences of the Caribbean
1 can (12 oz) corned beef
1 tsp freshly squeezed lime juice
1 tbsp vegetable oil
2 tbsp chopped onion
1⁄2 tsp dried thyme leaves
2 tsp tomato paste
Hot pepper to taste
A few tbsp of water
Place the corned beef into a medium-sized bowl and break up with a fork in preparation for cooking. Sprinkle with lime juice.
Heat oil in large skillet over medium heat. Sauté the corned beef with the onion and thyme for five to six mins. Stir in the tomato paste and crushed hot peppers to taste.
Add one to three tbsp of water for desired consistency and continue to cook, stirring.
Cover, reduce heat and cook for about 10 min.
Serve with grits or toast.
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Bahamian Firehouse Breakfast a.k.a Bully Beef (Jamaican)
1 can corned beef
1 medium onion, chopped or sliced
1/4 minced garlic from a jar or a small section from a fresh garlic
1/4 teaspoon dried leaf thyme
1/2 can tomatoes with chilies, depend upon the brand you may need to use it all, taste and see
1 tablespoon vegetable oil, if needed, the corned beef might contain enough fat.
Heat corned beef in a heavy non-stick frying pan, moderate heat.
Push beef to one side, tilt skillet to judge the amount of grease from the beef,
add vegetable oil if not enough.
Add thyme, onions, garlic and sauté until last two items are limp
Mash tomatoes & chilies with your hands then add and stir together
Turn down heat to low and watch so that it does not burn.
Bully Beef is usually served for breakfast with grits, toast and a fried egg.
Some like the egg cooked on top of the Bully Beef, if you do this, just scoop out
a place for each egg, add and cook with the lid on to hasten the cooking.
Thanks
shakey
Edit: This is what I've found so far.
Corned beef sauté (serves four)
From Many Tastes Of The Bahamas & Culinary Influences of the Caribbean
1 can (12 oz) corned beef
1 tsp freshly squeezed lime juice
1 tbsp vegetable oil
2 tbsp chopped onion
1⁄2 tsp dried thyme leaves
2 tsp tomato paste
Hot pepper to taste
A few tbsp of water
Place the corned beef into a medium-sized bowl and break up with a fork in preparation for cooking. Sprinkle with lime juice.
Heat oil in large skillet over medium heat. Sauté the corned beef with the onion and thyme for five to six mins. Stir in the tomato paste and crushed hot peppers to taste.
Add one to three tbsp of water for desired consistency and continue to cook, stirring.
Cover, reduce heat and cook for about 10 min.
Serve with grits or toast.
----------------------------------------------------------
Bahamian Firehouse Breakfast a.k.a Bully Beef (Jamaican)
1 can corned beef
1 medium onion, chopped or sliced
1/4 minced garlic from a jar or a small section from a fresh garlic
1/4 teaspoon dried leaf thyme
1/2 can tomatoes with chilies, depend upon the brand you may need to use it all, taste and see
1 tablespoon vegetable oil, if needed, the corned beef might contain enough fat.
Heat corned beef in a heavy non-stick frying pan, moderate heat.
Push beef to one side, tilt skillet to judge the amount of grease from the beef,
add vegetable oil if not enough.
Add thyme, onions, garlic and sauté until last two items are limp
Mash tomatoes & chilies with your hands then add and stir together
Turn down heat to low and watch so that it does not burn.
Bully Beef is usually served for breakfast with grits, toast and a fried egg.
Some like the egg cooked on top of the Bully Beef, if you do this, just scoop out
a place for each egg, add and cook with the lid on to hasten the cooking.
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