Name: Corned wagyu brisket with buttered vegetables and horseradish béchamel
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 8
Ingredients: 1.8 kg corned wagyu brisket, point-end (see note); 1 each carrot, onion and celery, coarsely chopped; 1 tsp black peppercorns; 1 fresh bay leaf; 24 baby turnips; 100 gm butter, coarsely chopped; Horseradish béchamel; 80 gm butter, coarsely chopped; 80 gm plain flour; 1.2 litres milk; 40 gm finely grated fresh horseradish; Buttered Brussels sprouts; 100 gm butter, coarsely chopped; 2 golden shallots, thinly sliced; 1 garlic clove, finely chopped; 1 kg Brussels sprouts, thinly sliced

Corned wagyu brisket with buttered vegetables and horseradish béchamel

Australian Gourmet Traveller recipe for Corned wagyu brisket with buttered vegetables and horseradish béchamel

Serves 8

Prep

30M

Cook

Total

3H 30M

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The pink colour we associate with corned beef comes from the nitrites used in the brining process, but if you prefer a preservative-free piece of beef, ask your butcher to brine the beef using a saline solution. It might look a little grey but it will taste just as good. If you can’t find fresh horseradish, add some Dijon mustard to the béchamel instead. We’ve used wagyu here, but regular brisket will work as well.

Ingredients

1.8 kg corned wagyu brisket, point-end (see note)

1 each carrot, onion and celery, coarsely chopped

1 tsp black peppercorns

1 fresh bay leaf

24 baby turnips

100 gm butter, coarsely chopped

Horseradish béchamel

80 gm butter, coarsely chopped

80 gm plain flour

1.2 litres milk

40 gm finely grated fresh horseradish

Buttered Brussels sprouts

100 gm butter, coarsely chopped

2 golden shallots, thinly sliced

1 garlic clove, finely chopped

1 kg Brussels sprouts, thinly sliced

Method

Main

1.Place brisket in a large saucepan with carrot, onion, celery, pepper and bay leaf, cover with cold water, bring to the boil, reduce heat to low and cook until tender (2½-3 hours), remove from heat, stand in water to rest (30 minutes).

2.Meanwhile, for horseradish béchamel, heat butter in a saucepan over high heat until foamy, add flour, cook until sand-coloured (2-4 minutes), gradually add milk, stirring after each addition until incorporated and smooth, add horseradish, season to taste and stir until thick (2-4 minutes), keep warm.

3.Meanwhile, for buttered Brussels sprouts, heat butter in a large saucepan over high heat until foamy, add shallot and garlic and cook until tender (2-4 minutes), then add Brussels sprouts and stir until starting to turn golden (3-5 minutes). Keep warm.

4.Blanch turnips until tender (2-4 minutes). Meanwhile, heat butter in a frying pan over high heat. Drain turnips, then add to pan and stir until glazed (2-3 minutes). Season to taste and serve with sliced brisket, Brussels sprouts and horseradish béchamel.

Note You’ll need to order the corned wagyu brisket from your butcher.
Drink Suggestion: Pint of English bitter. Drink suggestion by Max Allen
Notes

Recipe / styling by Lisa Featherby

Ingredients

Method

Main

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