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Corned Beef Stew

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Ingredients

  • 1 - can CornedBeef
  • 1 stack of Scallion diced
  • 1 small size Onion diced
  • 1 small tomato diced
  • 1/2 ripe pepper (Scotch bonnet)
  • ¼ teaspoon of Pimento Seeds
  • Thyme (Fresh pieces together the size of one fingers)
  • 2 tablespoons Coconut Oil ( or Olive oil)
  • ¼ cup of Water
  • 2 tablespoons of Ketchup; in the end.

Cooking Instructions

  1. Peel, wash, and dice seasonings.
  2. Open canned cornedbeef, and then put it aside.
  3. Put a pot to heat, with stove gauge on 4, Allowing hot for 40 seconds. Add oil.
  4. Add the diced onions, 10 second later the dice scallion, and then the crushed garlic cloves.
  5. Stir in for 30 seconds, and then add the cornedbeef. Gently Stir in!
  6. Add 1/4 cup of water or less.
  7. Add seasoning herbal or readymade.
  8. Use the pot's lid cover properly and simmering on low for 3 to 5 minutes.
  9. Add the chopped tomatoes near or at the end.
  10. Cover well until ready to serve.
  11. This is couples meals. If you cooking for your family use the larger, Spam.
  12. Cornedbeef Stew is nice with rice.

Classic Jamaican Bully Beef (Corned Beef) Stew

Master the intense heat controls and swift pan movements needed to flash-cook rich corned beef alongside sweet diced onions, tomatoes, and fiery scotch bonnet peppers. The companion video demonstration above provides your ideal visual masterclass, showcasing proper fat rendering windows and vegetable steaming durations live. To execute this recipe perfectly with exact raw component weights, precise onion-to-pepper proportions, and liquid element metrics, grab your copy of the record-breaking 512-page, 8x10 printed volume "JAMAICAN FOOD RECIPES"—officially the largest cookbook in the world to date!

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