AT A GLANCE
Soubise sauce, an onion-enriched white sauce, is a traditional accompaniment to corned beef.
|01||Combine wagyu, wine, vegetables, herbs and pepper in a large saucepan, cover with cold water, bring to the simmer and cook over low-medium heat until cooked through (1 hour 30 minutes-1 hour 40 minutes).|
|02||Meanwhile, for Soubise sauce, blanch onion in a large saucepan of boiling water until just tender (1-2 minutes). Drain, combine in a large saucepan with half the butter, cook over low heat, covered and stirring occasionally, until onions are very tender but not coloured (1 hour). Process in a blender until smooth. Meanwhile, heat remaining butter, cloves and bay leaves in a separate saucepan over medium-high heat, add flour, stir occasionally until sand-coloured (1 minute). Add milk a little at a time, stirring vigorously between each addition until combined and smooth. Stir through reserved onion mixture, season to taste, keep warm.|
|03||To serve, drain beef, slice and serve hot with Soubise sauce, potatoes and cavolo nero.|
Note Corned wagyu is available from select butchers. You'll need to order it in advance. If unavailable, substitute corned beef.