Corned wagyu beef with horseradish bechamel

Name: Corned wagyu beef with horseradish bechamel recipe
Yield: 6
Ingredients: 2.2kg piece uncooked corned wagyu silverside; 1 each onion, celery stalk and carrot, chopped; 1 garlic bulb, halved crossways; 2 bay leaves; 1 cinnamon quill; 2 tsp yellow mustard seeds; 1 tsp each black peppercorns and whole cloves; 2 tbs apple cider vinegar; 1/2 cup (125g) firmly packed brown sugar; 1 bunch heirloom radishes (substitute red radishes), trimmed; 12 baby turnips (substitute chopped medium turnip), trimmed; 1 bunch heirloom carrots (substitute baby [Dutch] carrots), trimmed; 35g unsalted butter, chopped; 35g plain flour; 450ml milk; 2 tbs freshly grated horseradish (substitute jarred horseradish); 2 tsp Dijon mustard

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by Anthony Puharich

Owner of Victor Churchill, butcher-in-chief at delicious.

Jul 25, 2018

It's corned beef... but not how you know it.

2.2kg piece uncooked corned wagyu silverside
1 each onion, celery stalk and carrot, chopped
1 garlic bulb, halved crossways
2 bay leaves
1 cinnamon quill
2 tsp yellow mustard seeds
1 tsp each black peppercorns and whole cloves
2 tbs apple cider vinegar
1/2 cup (125g) firmly packed brown sugar
1 bunch heirloom radishes (substitute red radishes), trimmed
12 baby turnips (substitute chopped medium turnip), trimmed
1 bunch heirloom carrots (substitute baby [Dutch] carrots), trimmed

Horseradish bechamel

35g unsalted butter, chopped
35g plain flour
450ml milk
2 tbs freshly grated horseradish (substitute jarred horseradish)
2 tsp Dijon mustard

Method

1.

Place silverside in a large saucepan, add enough water to cover by 3cm and bring to the boil. Using a ladle, skim any foam from the surface. Add onion, celery, carrot, garlic, bay leaves, cinnamon, mustard seeds, peppercorns, cloves, vinegar and sugar, and bring to a simmer. Cover, reduce heat to low and simmer for 4 hours to cook through.
2.

Meanwhile, for bechamel, heat butter in a saucepan over medium-low heat. Stir in flour and cook, stirring constantly, for 1 minute 30 seconds to cook out the flour. Gradually whisk in milk and cook, whisking constantly, until smooth. Cook, stirring regularly with a wooden spoon, for 3-4 minutes or until thickened. Stir through horseradish and mustard.
3.

To cook the baby vegetables, bring a large saucepan of water to the boil. Add radish, turnip and carrot, and cook for 3 minutes or until just tender. Drain and toss through 1/2 tsp salt flakes. Serve beef thinly sliced with baby vegetables and bechamel.