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Caribbean Corned Beef with Mixed Vegetables Recipe

Caribbean Corned Beef with Mixed Vegetables recipe


This is a Caribbean dish with corned beef and veggies. It's spicy and full of flavor. You cook beef with peppers, onions, and tomatoes. It's good with rice or by itself.


1 Red Bell Pepper
2 Tomatoes
4 Garlic Cloves
1 Large Onion
4 Spring Onions
1 Habanero Pepper
1 Tsp Paprika
1/2 Tsp Ground Allspice
340 g Corned Beef
150 g Frozen Mixed Vegetables
2 Tbsp Tomato Paste
1 Tbsp Worcestershire Sauce
2 Tbsp Vegetable Oil


Wash and chop the red bell pepper and tomatoes into small pieces. Peel and mince the garlic cloves. Peel and chop the large onion. Slice the spring onions finely. Carefully slice the habanero pepper, removing seeds if less heat is desired.
Heat the vegetable oil in a large pan over medium-high heat. Add the chopped onions, minced garlic, and habanero pepper to the pan. Cook for about 3 minutes until the onions are translucent and the garlic is fragrant.
Add the chopped red bell pepper and tomatoes to the pan. Cook for another 2 minutes until the vegetables start to soften.
Stir in the paprika and ground allspice, cooking for 1 minute to release their flavors.
Add the corned beef to the pan, breaking it apart with a spatula. Cook for 4 minutes, stirring occasionally.
Mix in the frozen mixed vegetables, tomato paste, and Worcestershire sauce. Cook for another 5 minutes, or until the vegetables are heated through and the sauce has thickened.
Garnish with the sliced spring onions. Serve hot with rice, or enjoy as a hearty standalone dish.

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