Wagyu corned beef with horseradish creme fraiche
This corned beef recipe is an old-time favourite made modern
45 minutes prep.
2 hours cooking
- 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
- 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.
- 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.
- 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.
- Meanwhile, preheat a chargrill pan over high heat. Brush the broccolini with oil, then cook, turning, for 3-4 minutes until charred.
- Thinly slice the beef and serve with broccolini, carrot and horseradish creme fraiche.