Bully Beef
What is it? In some parts of the world, bully beef is known as corned beef. It is salt-cured meat preserved using large grains or “corns” of salt. Because of being already cooked and safely encased in metal tins, bully beef was a natural option for soldiers, for more reasons than nutrition.
Tinned Meats in War
During World War II bully beef was easier to obtain than rationed fresh meat. It was safer than fresh meat often would have been by the time it reached battlefronts. It was easy to transport and held up well in difficult climates.
Tinned meats such as SPAM® and corned beef were an enormous blessing for troops, even if they did get tired of eating so much of them. American soldiers joked that SPAM® was “ham that didn’t pass its physical” and “meatloaf without basic training.” Similar jokes were probably made about bully beef. In 1943 alone, 16 million tins of it were exported for Allied use.
In fact, thanks to its presence around the world in military camps during World War II, corned beef morphed into part of the local food culture everywhere from Newfoundland to Polynesia.
ANZAC Rations
Bully beef was a staple among the Australia and New Zealand Army Corps (ANZAC). The soldiers’ main rations were bully beef, tinned meat & vegetable stew, Army biscuits (hard tack), jam & bread, rice, cocoa, and tea with sugar.
Occasionally they had butter, fruit, chocolate, fresh or dried vegetables and cheese. Whatever else may have been available for soldiers, bully beef was a constant from the Boer war through World War II. It apparently got its nickname from the French boef bouilli, “boiled beef.” If an army marches on its stomach, ANZAC troops marched on bully beef!
The citizens of Australia and New Zealand honor the memory of these soldiers on the 25th of April each year. This date marks the first major battle by ANZAC forces during World War I, at Gallipoli, but ANZAC Day is a time for these nations to remember all who served their countries in times of war.
A Bully Beef Meal for ANZAC Day
In honor of the ANZAC troops who fought in the Second World War, I am sharing a very quick and simple meal using bully beef. The whole meal, including the side dish, can be ready in 20 minutes. The version I am sharing uses sour cream, which would have been a challenge during World War II. If you also don’t have it, you could still make this meal by substituting a large diced potato to make a hearty hash instead of stroganoff. Surprisingly, though, corned beef and sour cream go well together.
We still enjoy many of the freedoms bought for us by the Allied forces of World War II. They must have endured many tedious days on rations, away from their homes. Remembering them on days like ANZAC Day, Memorial Day and Remembrance Day is vital for us. It causes us to pause a moment and ponder the price of freedom—and to be thankful for all we have, even if it is only bully beef.
Corned Beef Hash Stroganoff
Ingredients
Instructions
- Heat oil in a skillet. Add corned beef hash and dehydrated onion flake. Fry over medium heat until any liquid has cooked off and hash begins to be a bit crispy.
- Add mushrooms to pan and cook over medium-low heat for 3-4 minutes. Then, add sour cream over hash mixture (do not stir) and allow to heat through.
- Remove skillet from heat. Gently stir mixture once or twice to semi-incorporate the sour cream. Serve over toast.
- Add peas, butter and milk to a small saucepan. Bring to a slight boil. Simmer until heated through.
References
Lest We Forget photo by David Clode on Unsplash.
Soldiers photo by Museums Victoria on Unsplash.
“Not to us, O LORD, not to us, but to your name give glory, for the sake of your steadfast love and your faithfulness!”
Psalm 115:1