This is a classic Jamaican lunch. Almost every child has some memory of corned beef sandwich packed in their lunch kit. I love, love, love corned beef, even though I know it’s not good for me. We limit our corned beef consumption to maybe three times a year sometimes less. We always have a can of it on hand in the pantry but we rarely ever use it. Today I whipped out the can of corned beef and made a Jamaican Bully beef sandwich. Even though there may be some debate as to my method.
Here is where the debate begins, in the world of bully beef there are four types of persons:
- The purists; onions, scotch bonnet pepper and black pepper…that’s it (I am not about that life)
- Then there are the ketchup lovers who in addition to the onion and peppers add ketchup
- You also have the warm sandwich lovers, who cook up the onions and peppers with the corned beef even adding green peas and corn, before making it into a sandwich
- Then there are the select few who use mayonnaise, this is the category I mostly fall in.
The reason I say mostly is because I do sometimes use ketchup in lieu of mayo, when the sandwiches can’t be refrigerated. This happens especially while we are on road trips, or we are at the beach or somewhere that mayonnaise just can’t hold up. Ketchup in lieu of mayo is quite acceptable. However if you want a deliciously flavored bully beef sandwich you must add all the veggies and you must use mayonnaise.
In addition to the mayonnaise you also have to add the ingredients in the correct order to ensure the best possible flavor, so pay close attention to the instructions. Remember I am a corned beef aficionado. In the days before we were aware of the danger of sodium nitrate consumption we were eating corned beef all willy-nilly. It’s so good tossed with pasta (mayo free) or sautéed with cabbage for breakfast. I mean cabbage, corned beef and fried dumpling is just all the way lit…but I digress. Make sure to add the ingredients in the order prescribed. And you also want to make it ahead of time so it has time to sit in the refrigerator and allow all the flavors to marinate.
Other than that this is the quickest and easiest thing you probably will make for lunch. I should probably start looking into an organic nitrate free brand of corn beef, know any?
Ingredients (printable recipe)
1 can corned beef
¼ cup onion finely chopped
¼ cup sweet pepper finely chopped
¼ teaspoon scotch bonnet pepper minced
3 tablespoons chopped tomato
¼ teaspoon black pepper
½ teaspoon onion powder
½ cup mayonnaise
- Remove the corned beef from the can and cut off any excess fat that may be on the sides
- Place in a bowl and flake
- Add the onions, green peppers, tomatoes and scotch bonnet
- Mix thoroughly make sure to incorporate as much of the veggies into the meat, this begins the process of infusing the meat with the veggies flavors
- Add the onion powder and black pepper and continue to mix thoroughly
- Lastly add the mayonnaise and mix until completely incorporated
- Cover and refrigerate for at least 30 minutes. (Store any unused portion in the refrigerator for up to a week. )
- Assemble sandwiches by spreading the corned beef on the bread with additional veggies of your choice such as crisp lettuce or cucumbers
- Remember corned beef, while it looks raw and resembles ground beef, is heavily salted and fully cooked. Do not add any salt to this recipe, and you don’t need to cook it.
- Try to buy low sodium versions as well as any brand that offers a nitrate free option.
P.S this is how much Jamaicans love Bully Beef, we saw this in a grocery store in Ocho Rios and had to snap it lolz...see how I cradle it, that's love :)