Bully beef stew

For a comforting and warming stew, corned beef is cooked with root vegetables until meltingly tender, creating a new version of one of Christine Anu's childhood favourites.

Credit: Kitti Gould

• serves

  6

• prep

  5 minutes

• cook

  3 hours

• difficulty

  Easy

Ingredients

• 2 tbsp olive oil
• 650 g good-quality corned beef
• 6 eschallots, peeled and halved (150 g)
• 4 garlic cloves, peeled roughly chopped
• 4 potatoes (500 g)
• 1 bunch dutch carrots, trimmed and peeled
• ½ small cabbage, cut into large chunks
• 2 sprigs thyme
• 2 bay leaves
• 500 ml beef stock
• 500 ml water, or as needed
• Freshly cracked pepper
• Soy sauce, to taste (see Note)

Instructions

1. Heat a large casserole pot to medium high heat. Add olive oil and lightly brown corned beef on all sides.
2. Once browned on all sides add in the eschallots to brown slightly. Then toss in the rest of the vegetables, herbs, beef stock and water as needed to cover.
3. Bring pot to a simmer, place over a cartouche and lid, reduce heat to low and cook for 2-4 hours or until meat is very tender and starting to fall apart.
4. Serve hot sliced or pulled apart with rice and soy sauce as needed. Corned beef is also great at room temperature on sandwiches the next day. 

Note

Corned beef is a salted product. Season the final dish with soy sauce or salt to taste.

Watch how to make this recipe on Memory Bites with Matt Moran.

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.