JUNE MEAT ORDERS OPEN NOW - Delivered Thurs 27th June

Wagyu Corned Beef with Mustard, Caper & Parsley Sauce

Warning: This is a very “morish” meal and left-overs are highly unlikely!

Serves 4-6 people
Preparation time 20 minutes (including sauce)
Cooking time 3 hours


  • 1.5-2kg Wagyu Corned Beef
  • Bicarb soda
  • Brown vinegar
  • Malt vinegar
  • Cloves
  • Star anise
  • Bay leaf
  • Peppercorns
  • Ground cinnamon
  • Carrots
  • New potatoes
  • Zucchini
  • Parsnip
  • Spring onions

    Cooking Corned Beef

    1. Take Corned Beef out of vacuum bag and place beef in pot large enough to cover meat with cold water, plus a bit more room for vegies.
    2. Add to the pot:
    • Cold water to cover meat by 2 cm
    • 1/2 teaspoon bicarb soda (this keeps the nice pink colour and stops it going grey)
    • 2 tablespoons brown sugar
    • 2 tablespoons malt vinegar
    • 4 cloves
    • 1 teaspoon ground cinnamon
    • Handfull of parsley stalks (use leaves later)
    • 8 peppercorns
    • 1 bay leaf
    • 2 star anise
    • Bring pot to boil on high heat, then turn down and simmer (just bubbling with the lid on, but enough room for steam to escape) for about 3 hours, or until carving fork goes into meat very easily.

    • During the last half an hour add whole baby potatoes, carrots, zucchini, onions or whatever root vegetables you would like to go with your corned beef (beetroot not recommended as it will make the water and whole meal turn red!).

    • Continue cooking until potatoes are cooked then it is all done.

    Mustard, Caper and Parsley Sauce

      The sauce should be made after the vegetables have been added to the pot. It will take about 10 minutes.

      Sauce Ingredients:

      Hot English Mustard

        Make bechamel sauce:

        1. Melt 60g butter then add 60g plain flour. Stir over low heat until the butter and flour just start to turn a golden yellow. You will be able to smell the flour cooking.
        2. Add half a cup of warm milk and half a cup of water from the corned beef pot and stir until smooth and thick. Add more warm milk if necessary until the sauce is a thick or as runny as you like it.
        3. Add to the sauce 1 teaspoon hot english mustard, 1 tablespoon chopped capers and 2 tablespoons chopped parsley, salt and pepper, stir until well combined.

        To Serve

        Remove corned beef from the cooking liquor and let rest on a carving board for 5 minutes covered with foil. Do not discard cooking liquor as it will keep meat and vegetables warm for second helpings!

        Slice the meat 1-1.5cm think and lay on warm plates. Spoon vegetables on to the plate (one of each) and serve the Mustard, Caper and Parsley Sauce on the side for guests to pour themselves.
        Put the meat back in the pot to stay warm.

        Enjoy :)