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Corned wagyu brisket with buttered vegetables and horseradish béchamel

You'll need

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


  • 01
  • 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).
  • 02
  • 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.
  • 03
  • 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.
  • 04
  • 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.

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.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Pint of English bitter.

Featured in

Jun 2011

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