Wagyu corned beef with horseradish creme fraiche

This corned beef recipe is an old-time favourite made modern

45 minutes prep.

2 hours cooking

Serves 4-6

Ingredients

  • 2.5kg corned wagyu silverside (order from your butcher)
  • 1 carrot, halved, plus 1 bunch (about 375g) chantenay carrots (small sweet carrots) or baby (Dutch) carrots
  • 1 onion, quartered
  • 1 leek, quartered
  • 1 garlic bulb, halved horizontally
  • 2 bay leaves
  • 1 tsp white peppercorns
  • 2 rosemary sprigs
  • 1/2 bunch thyme
  • 300g creme fraiche
  • 2 tbs horseradish cream
  • 2 bunches broccolini, blanched, refreshed
  • Extra virgin olive oil, to brush

Method

 
  1. Place beef, halved carrot, onion, leek, garlic, bay leaf, peppercorns, rosemary and thyme in a large saucepan. Fill the saucepan with enough water to cover vegetables and place over high heat.
  2. Bring to the boil, skimming impurities from the surface. Reduce heat to low, cover with a lid, and cook for 2 hours or until beef is tender. Remove pan from heat and allow the beef to cool in the liquid for 30 minutes.
  3. To make the sauce, place the creme fraiche and horseradish cream in a bowl. Season and stir to combine. Set aside. Place a pan of salted water over high heat and bring to the boil. Add small whole carrots and cook for 6-8 minutes until tender. Drain.
  4. Meanwhile, preheat a chargrill pan over high heat. Brush the broccolini with oil, then cook, turning, for 3-4 minutes until charred.
  5. Thinly slice the beef and serve with broccolini, carrot and horseradish creme fraiche.
RECIPES

Wagyu corned beef with horseradish creme fraiche

This corned beef recipe is an old-time favourite made modern

45 minutes prep.

2 hours cooking

Serves 4-6

Ingredients
Method

Ingredients

  • 2.5kg corned wagyu silverside (order from your butcher)
  • 1 carrot, halved, plus 1 bunch (about 375g) chantenay carrots (small sweet carrots) or baby (Dutch) carrots
  • 1 onion, quartered
  • 1 leek, quartered
  • 1 garlic bulb, halved horizontally
  • 2 bay leaves
  • 1 tsp white peppercorns
  • 2 rosemary sprigs
  • 1/2 bunch thyme
  • 300g creme fraiche
  • 2 tbs horseradish cream
  • 2 bunches broccolini, blanched, refreshed
  • Extra virgin olive oil, to brush

Method

 
  1. Place beef, halved carrot, onion, leek, garlic, bay leaf, peppercorns, rosemary and thyme in a large saucepan. Fill the saucepan with enough water to cover vegetables and place over high heat.
  2. Bring to the boil, skimming impurities from the surface. Reduce heat to low, cover with a lid, and cook for 2 hours or until beef is tender. Remove pan from heat and allow the beef to cool in the liquid for 30 minutes.
  3. To make the sauce, place the creme fraiche and horseradish cream in a bowl. Season and stir to combine. Set aside. Place a pan of salted water over high heat and bring to the boil. Add small whole carrots and cook for 6-8 minutes until tender. Drain.
  4. Meanwhile, preheat a chargrill pan over high heat. Brush the broccolini with oil, then cook, turning, for 3-4 minutes until charred.
  5. Thinly slice the beef and serve with broccolini, carrot and horseradish creme fraiche.
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