Chef Jeremy Strode from Bistrode CBD in Sydney shares his recipe for
corned wagyu beef. Simple to prepare at home, comforting but with a hint of luxury, open a bottle of red and tuck in.
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Corned wagyu beef
1kg pickled silverside, the eye round
2 carrots, roughly chopped
2 celery sticks, roughly chopped
2 onions, roughly chopped
1 leek, roughly chopped
4 star anise
1 teaspoon coriander seeds
1 teaspoon white pepper corns
Place pickled silverside, vegetables and spices in a large saucepan and cover well with cold water.
Bring to the boil and skim.
Make sure silverside stays submerged by placing a plate or tray on top if necessary. Reduce heat and simmer gently for 3 hours.
Allow to cool down for 1 hour.
Remove silverside from liquid, drain and carve into 1cm slices.
Serve immediately with preferred seasonal accompaniments. Jeremy serves this dish all year round with seasonal accompaniments including potato salad in summer and braised savoy cabbage in winter. You can also serve Tracklements English condiments with the dish.
Watch Tetsuya cooks a beautiful whole snapper - one pot, so simple!