serves
2
prep
10 minutes
cook
30 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
30
minutes
difficulty
Easy
level
Another dish reminiscent of the days when fresh meat was inaccessible to Aboriginal and Torres Strait Islander people
Ingredients
- olive oil, for cooking
- 1 small onion, diced
- 1 garlic clove, diced
- 340 g can corned beef
- 1 Desiree potato, peeled and diced
- 1 carrot, peeled and diced
- 1 litre beef stock
- salt and black pepper, to taste
- soy sauce, to taste
- ½ cup diced white cabbage
- steamed white long grain rice, to serve
- parsley leaves, to garnish
Instructions
- Heat a good drizzle of oil in a large frying pan over medium–high heat. Add the onion and stir for 5 minutes or until lightly softened. Add the garlic and cook for another minute or until fragrant.
- Add the corned beef and cook for a couple of minutes, breaking up with a wooden spoon until the meat and onions are well combined.
- Add the diced potato, carrot, stock and enough water to almost cover the vegetables. Bring to the boil, season to taste with salt, pepper and soy sauce, then reduce the heat to low and simmer for 10–15 minutes or until the potatoes are tender.
- Add the cabbage and simmer for another 5 minutes or until the cabbage is tender. Serve the bully beef with hot steamed rice and a little parsley.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Another dish reminiscent of the days when fresh meat was inaccessible to Aboriginal and Torres Strait Islander people
