Another dish reminiscent of the days when fresh meat was inaccessible to Aboriginal and Torres Strait Islander people
This dish is a family favourite and has fed many a hungry Koori kid. With tins of corned beef being popular to many peoples of the Pacific, bully beef and rice has been adopted by Indigenous people from all over Australia.
- 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
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.
- 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.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.