Bully Beef & Rice
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 & Rice has been adopted by Indigenous people from all over Australia. Another dish reminiscent of the days of when fresh meat was inaccessible to Aboriginal and Torres Strait Islander people.
1 large onion
2 cloves garlic
2 tablespoons oil
340g can corned beef
2 cups chopped cabbage
2 tablespoons soy sauce
1. Peel potatoes, carrots, onion and garlic. Chop into 1cm pieces.
2. Heat oil in a large frypan over a medium heat. Cook onion for 5 minutes or until softened. Stir in garlic, cook for 1 minute.
3. Add contents of canned corned beef into frying pan and cook stirring until all the meat, onions and garlic are well mixed.
4. Throw in your diced potatoes and carrots and add enough water to almost cover the vegetables. Boil gently for 10 to 15 minutes, or until potatoes are nice and soft. While ya wait, listen to some Charlie Pride.
5. Lastly chuck in your diced cabbage. Cook for another 5 minutes or until cabbage is tender. Season well with salt and pepper.
Serve generously on a warm bed of freshly cooked rice. Have some madfeedz.