Food and Drink

4 delicious corned beef recipes you should try

Corned beef, also known as bully beef, is one of the most affordable types of meat in South Africa but we do not really know how to prepare it and what to pair it with.

These four corned beef recipes are easy to make and delicious and are sure to be loved by the whole family.

Pair these yummy dishes with your desired starchy side or with a healthy salad.

1. Corned beef curry
1 tablespoon of vegetable oil or olive oil
1 onion, chopped
2 carrots, peeled and finely chopped
1 potato or small turnip, diced
4 garlic cloves, crushed
1 piece of fresh ginger, grated
1 red chili, seeded and chopped
1 small green chili, seeded and chopped
1 teaspoon of ground coriander
1 teaspoon of ground cumin
1 teaspoon of garam masala
Freshly ground black pepper
481g of vegetable stock
1 can of diced tomatoes
½ cup of raisins
1 can of corned beef, cut into cubes
1 cup of pineapple chunks
113g of sour cream
2 tablespoons of chopped fresh cilantro
Heat the oil in a large frying pan over a low heat. Cover with a piece of parchment paper and the pan lid and gently sweat the onions, carrots, and potato in the hot oil for 5 minutes.
Discard the parchment paper. Add the garlic, ginger, chilies, and spices, then the stock, tomatoes, and raisins. Cook for about 20 minutes, then add the corned beef and finish by stirring in the pineapple chunks, sour cream and cilantro. Serve with cooked rice.
This recipe was found on

2. Corned beef hash
2 tablespoons of vegetable oil
226g of cooked corned beef, diced
1 white onion, finely chopped
1 bell pepper, finely chopped
2 medium baking potatoes, peeled and shredded
4 tablespoons of unsalted butter
4 large eggs
Kosher salt and freshly ground pepper
4 slices of cheddar cheese
Heat the oil in a medium skillet over high heat. Add the corned beef and cook, stirring with a wooden spoon, until it releases some fat and browns slightly, about 3 minutes. Stir in the onion, bell pepper and potatoes and cook, undisturbed, until brown and crisp on the bottom, about 6 minutes. Continue cooking, turning the hash as it browns evenly, about 15 more minutes.
Meanwhile, heat the butter in a nonstick skillet over medium-high heat. Fry the eggs sunny-side up or over easy; season with salt and pepper.
Place the cheese slices on top of the hash, reduce the heat and let sit until the cheese melts, about 1 minute. To serve, top each portion of hash with a fried egg.
This recipe was found on

3. Corned beef cottage pie
2 cans of Bull Brand Corned Meat
1 packet of potatoes, cleaned with skins on (for mash)
2 onions, chopped
2 cloves garlic, chopped
1 red pepper, chopped
2 tablespoons of tomato paste
15ml of Worcestershire Sauce
1 tablespoon of mixed herbs
1 cup of frozen mixed veggies
3 carrots, grated
1 teaspoon of baking powder (optional)
100ml of milk
Salt and white pepper to taste
In a large frying pan over medium to high heat, sauté onions, garlic and pepper till soft.
Season with salt & pepper.
Add the corned meat and fry off until well combined, adding salt, pepper, mixed herbs, tomato paste, tomato sauce, Worcestershire sauce, mixing in well.
Reduce the heat to medium.
Add the carrots and simmer till soft.
Turn off the heat, add the mixed veggies, stir and close the lid. Allow the veggies to cook within the residual heat. For the mash, cut the potatoes in quarters
Add salt to taste and the potatoes to a pot of cold water
Bring the pot to the boil and cook the potatoes till soft.
Drain the liquid with strainer and mash the potatoes with a masher.
Add the milk
Add the baking powder to give the mash a fluffier texture.
Preheat the grill
Lightly grease an oven dish with cook & spray.
Layer the mince at the bottom of the pan, patting it down gently with a spoon and levelling it out.
Add the mash on top of the mince and spread out evenly (optional – you can pipe the mash using a piping bag)
Put the pie in the oven and cook till the mash is lightly browned
This recipe was found on

4. Corned beef stir fry
1 cup of beef stock
2 tablespoons of rice wine vinegar
2 tablespoons of sugar
2 teaspoons of soy sauce
2 teaspoons of chili garlic sauce
1 teaspoon of cornstarch
450g of corned beef, cubed
2 tablespoons of neutral oil
2 packages of frozen stir-fry vegetables
Rice, for serving
Fresh cilantro, garnish
Chili garlic sauce, garnish
For sauce, whisk together beef stock, rice wine vinegar, sugar, soy sauce, chili garlic sauce and cornstarch. Set aside.
Cut corned beef into 1/4-inch cubes. In a large skillet or wok, add a drizzle of oil over medium-high heat. Once the oil is hot, add corned beef and cook until crispy on the edges, 4-5 minutes.
Meanwhile, cook according to package directions. Since veggies will cook more in the stir-fry, use the lowest guideline for microwaving time. If the package has a sauce included, rinse the sauce off in a colander after cooking.
Toss thawed veggies into the skillet or wok with the corn beef and toss to combine. Cook until heated through.
Pour stir-fry sauce in and let reduce for 2-3 minutes.
Serve stir-fry immediately over rice with fresh cilantro and extra chili garlic sauce.

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