Wagyu silverside Reuben sandwich

Name: Wagyu silverside Reuben sandwich recipe
Yield: 6
Ingredients: 12 slices of rye bread; Sliced Gruyere and sliced dill pickles, to serve; 1kg corned wagyu silverside; 2 carrots, coarsely chopped; 1 onion, coarsely chopped; 1 celery stalk, coarsely chopped; 1/4 large leek, coarsely chopped; 4 thyme sprigs; 3 garlic cloves; 3 fresh bay leaves; 4 whole cloves; 250ml chardonnay; 20.00 ml caster sugar; 1 tsp coriander seeds; 2 garlic cloves, crushed; 2 fresh bay leaves; 2 whole cloves; 1/2 long red chilli, left as a whole half; 500g cabbage, thinly shredded; 300g mayonnaise; 1 small eschalot, finely chopped; 20.00 ml tomato sauce; 2 tsp grated horseradish; 1 tsp each Tabasco and Worcestershire sauce; Juice of 1/2 lemon; Pinch of sweet paprika

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by Matt Moran

Chef and delicious. Produce Awards judge

Aug 14, 2023

“Wagyu silverside can be a quarter of the price of a normal cut of wagyu; sometimes less,” says recipe creator Matt Moran. “It’s the perfect cut – you’ve got the beautiful flavour of the silverside, but you also have that wagyu marbling.” See recipe notes for Matt's zero-waste tips. You'll need to start this recipe a day ahead.

12 slices of rye bread
Sliced Gruyere and sliced dill pickles, to serve

Corned wagyu beef

1kg corned wagyu silverside
2 carrots, coarsely chopped
1 onion, coarsely chopped
1 celery stalk, coarsely chopped
1/4 large leek, coarsely chopped
4 thyme sprigs
3 garlic cloves
3 fresh bay leaves
4 whole cloves

Quick pickled cabbage

1 cup (250ml) chardonnay vinegar
1 tbs caster sugar
1 tsp coriander seeds
2 garlic cloves, crushed
2 fresh bay leaves
2 whole cloves
1/2 long red chilli, left as a whole half
500g cabbage, thinly shredded

Reuben dressing

1 cup (300g) whole egg mayonnaise
1 small eschalot, finely chopped
1 tbs tomato sauce
2 tsp grated horseradish
1 tsp each Tabasco and Worcestershire sauce
Juice of 1/2 lemon
Pinch of sweet paprika

Method

1.

To make the corned beef, place silverside in a large saucepan with the remaining ingredients. Cover with enough cold water to cover the meat, bring to the boil over medium-high heat, then reduce heat to medium and simmer for 3 1/2 hours or until tender. Remove pan from heat and cool silverside in its liquid to room temperature for 3 hours, then transfer pan to the fridge and chill, covered, overnight.
2.

Meanwhile, to make the quick pickled cabbage, combine all ingredients except the cabbage in a medium saucepan with 4 cups (1L) water and 2 tbs salt flakes. Bring to the boil over medium-high heat, stirring constantly until sugar dissolves. Once boiling, strain and discard seasonings, then return liquid to pan. Add cabbage, season to taste and bring to a simmer. Cook for 5-7 minutes until just tender, then remove from the heat and allow cabbage to cool in the pickling liquid.
3.

To make the Reuben dressing, place all ingredients in a small bowl and whisk to combine. Season with salt flakes and freshly ground black pepper.
4.

To assemble, heat a sandwich press or grill plate and grill bread on one side only. Drain corned beef and thinly slice, then layer half the grilled bread slices with sliced beef, Gruyere, drained cabbage, dill pickles and Reuben dressing. Sandwich with remaining grilled bread and serve with more pickles alongside.

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Recipe Notes

• “If I buy a whole rye loaf and have leftovers, I’ll pull the leftovers into chunks, drizzle over olive oil and sprinkle with salt, then crisp them up in the oven and add to a tomato salad.”

• “For the vegetables that go into the silverside, during the week I collect any offcuts and trimmings from vegies I’m using and save them in an airtight container. You can also use these trimmings to make a stock or broth.”

• “Any leftover pickled cabbage can be stored in an airtight container in the fridge for up to 2 weeks.”