Tri Tip Corned Beef & Cabbage
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Tri Tip Corned Beef & Cabbage
Our Herd & Grace Wagyu Tri Tip Corned Beef is a refined take on a beloved tradition. Fully marinated and ready to cook, this cut combines the rich marbling of Wagyu with the classic aromatics of traditional corned beef.
Ingredients
For the Corned Beef
- 1 Herd & Grace Wagyu Tri Tip Corned Beef (pre-marinated)
- 1 onion, quartered
- 3 garlic cloves, smashed
- 2 bay leaves
- Water or low-sodium beef broth (to cover)
Vegetables
- 1 lb baby Yukon Gold potatoes
- 3 large carrots, cut into thick batons
- ½ green cabbage, cut into wedges
- 2 tbsp unsalted butter
- Salt & black pepper to taste
- Fresh parsley, chopped
Parsley Mustard Sauce
- 2 tbsp whole grain mustard
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp honey
- 2 tbsp olive oil
- 1 tbsp chopped fresh parsley
- 1–2 tbsp warm cooking liquid from the beef
Directions
Cook The Wagyu Tri Tip
Remove beef from packaging and rinse lightly under cold water.
Place in a large pot with onion, garlic, and bay leaves.
Cover completely with water or broth.
Bring just to a boil, then reduce to a gentle simmer.
Cover and cook for 2–3 hours, until fork tender.
Cook the Vegetables in the Same Pot
Add potatoes and carrots to the pot.
Simmer for 20 minutes.
Add cabbage wedges and cook another 10–15 minutes until tender but not mushy.
Rest & Slice
Remove the tri tip and rest for 10–15 minutes.
Slice thinly against the grain for tenderness.
Make the Parsley Mustard Sauce
In a small bowl whisk together whole grain mustard, dijon, vinegar, honey, olive oil, parsley, 1-2 tablespoons warm cooking liquid.
Plate It Up!
Spoon a little butter over the potatoes and carrots.
Sprinkle vegetables with salt, pepper, and chopped parsley.
Arrange 4–6 slices of corned beef slightly overlapping.
Place a cabbage wedge alongside.
Spoon parsley mustard sauce lightly over the beef (not drowning it).
Optional: drizzle a tiny amount of the cooking broth around the plate for moisture.