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Corned wagyu brisket with buttered vegetables and horseradish béchamel

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

By Lisa Featherby
  • Serves 8
  • 30 mins preparation
  • 3 hrs cooking plus resting
Corned wagyu brisket with buttered vegetables and horseradish béchamel
Corned wagyu brisket with buttered vegetables and horseradish béchamel

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.

Notes

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