Wednesday, May 13, 2009

Corned beef

If you know of a good butcher that does Wagyu Beef, ask them to try getting in some wagyu silversides for corn beef. I love this stuff, the slow gentle cooking renders that lovely marbling into the meat to give you the most delicous piece of comfort food you've ever had.

Wednesday night is footy night and I'm looking for food that The Wife and I can eat at seperate times, as I can't eat before playing. So stuff like stew and lasagna are the go on Wednesdays.

I had a butcher who I was getting this king of corned meat off, but I got the shits with him and had been looking round for another supply, but today down The Tweed, Jack Spratt Butchers were doing that and some other pork goodies that I'll write about later.

So what I do is very, very complicated. I bring my dream pot, a type of slow cooker used by campers, to the boil with the water just covering the corned meat, once boiling whack in the carrots, new potatos and onions or sweet potato or whatever veg you want. The dream pot then keeps it at just below boiling for up to four hours if I can get in early enough.

Just before I serve it out I make a white sauce, but instead of milk I use the water from corned meat and teaspoon of hot english mustard and big dollop of sour cream.

For such a simple meal this is one of the best payoffs I can imagine. The last tip is to let the meat cool in the water for the best cold meat the next day.

I love this dish and especially as Lantanaland is getting down to temperatures like a Tasmanian summer, this is a great autumn dish.

Lantanaland from the iPhone


  1. Yeah that sounds awesome. Nothing much matches corned beef you can carve with a butter knife, slathered with white sauce. It was one of the few things uni college catering couldn't bugger up.

  2. I've tried corned wagyu brisket and it was great. I've wanted to slow cook wagyu cheeks ever since I had it in a restaurant. Same effect - the fat rendered down into this gooey meaty mass. Just sublime. Problem is getting my hands on beef cheeks is hard enough, let alone wagyu. Butchers reckon the smaller cuts go to Japan, but it strikes me as odd, as it is such a cheap cut. Maybe I need to live nearer an abbatoir.

    Maybe Bedes has a view.

  3. I never have encountered corned Wagyu. That looks like a ripper. Nice touch with the white sauce.
    Wagyu cheeks? That's something to look for.