serves
2
prep
10 minutes
cook
30 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
30
minutes
difficulty
Easy
level
Stream free On Demand
Carefree Dinners
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G
Watch The Full Episode Here
G
Ingredients
- Olive oil, for drizzling
- 1 small onion, finely chopped
- 1 garlic clove, finely chopped
- 1 tbsp Keen’s curry powder
- 340 g can corned beef
- 1 potato, peeled and cut into 1 cm chunks
- 2 cups (500 ml) beef stock
- Salt and black pepper
- Soy sauce, to taste
- ½ cup frozen peas
- Steamed white medium grain rice, to serve
- Steamed warrigal greens, to serve
- 1 tbsp roughly chopped flat-leaf parsley leaves, to serve
Instructions
- Heat a generous drizzle of oil in a large frying pan over medium-high heat. Add the onion and cook, stirring, for 5 minutes, or until just softened. Stir through the garlic and curry powder and cook for a further minute, until fragrant.
- Add the corned beef to the pan and cook, breaking up with a wooden spoon, until lightly browned. Stir through the potato, beef stock and enough water to cover. Bring to the boil and season with salt, pepper and a drizzle of soy sauce, then reduce the heat to low and simmer for 10-15 minutes, stirring occasionally, until the potatoes are tender.
- Add the frozen peas to the pan and cook for a further 2 minutes, or until they are bright green and tender. Remove from the heat and transfer the bully beef curry to a serving bowl.
- Sprinkle the bully beef curry with parsley, then serve with steamed rice and warrigal greens on the side.
Photography by Jiwon Kim.
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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.
Stream free On Demand
Carefree Dinners
