Corned wagyu brisket with buttered vegetables and horseradish béchamel

AT A GLANCE

  • Serves 8 people

  • 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.

Topics:

BEEF, WINTER, MODERN AUSTRALIAN, TURNIPS, DRINK SUGGESTION, MAIN, SHALLOTS, BRUSSELS SPROUTS, HORSERADISH

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

LISA FEATHERBY

Drinking Suggestion:

PINT OF ENGLISH BITTER. , suggested by MAX ALLEN

FEATURED IN

Jun 2011

Jun 2011

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