Wagyu Corned Beef and Cabbage
Wagyu Corned Beef and Cabbage
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Indulge in a Luxurious Take on a Classic Dish
This Wagyu Corned Beef and Cabbage elevates a traditional favorite with rich, marbled Wagyu beef. Slowly simmered with onions, garlic, beer, and hearty vegetables, it’s tender, flavorful, and comforting.
Ingredients
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1 Wagyu Corned Beef
1 large onion, sliced
4 garlic cloves, peeled
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1 teaspoon Tasman Sea Salt
1 bottle of beer (lager or ale)
Water (enough to cover the corned beef)
4 small yellow potatoes, halved
3 carrots, cut into chunks
1/2 head of cabbage, cut into wedges
Fresh parsley, chopped (for garnish)
Apple mustard (for serving)
Directions
Prepare the base – In a large pot over medium heat, add the sliced onions and garlic cloves. Sprinkle with salt.
Add the corned beef – Place the Wagyu corned beef brisket into the pot on top of the onions and garlic.
Pour in the liquid – Add the beer, then pour in enough water to fully submerge the corned beef.
Simmer – Bring the pot to a gentle simmer, cover, and cook for about 2.5 to 3 hours, or until the beef is tender.
Add the vegetables – Once the beef is nearly tender, add the potatoes, carrots, and cabbage to the pot. Let cook for another 30-40 minutes, until the vegetables are fork-tender.
Slice the beef – Remove the corned beef from the pot and let it rest for a few minutes. Then slice it against the grain for the best texture.
Plate and serve – Arrange the sliced corned beef with the cooked vegetables on a plate. Garnish with fresh parsley and serve with apple mustard on the side.