AT A GLANCE
|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.