2. Recipes & Cooking Tips, Beef Recipes, Katrina Meynink recipe
BLOODY MARY WAGYU CORNED BEEF
recipe & images by Katrina Meynink
BLOODY MARY WAGYU CORNED BEEF
I have the fondest memories of corned beef. It was a stalwart of my grandmothers’ dinner repertoire, something that rings true for so many of her generation. And now, whenever I sink my teeth into that soft, slightly salty meat; those glorious thick slices of pink, the shade of late summer sunsets and baby’s cheeks, I am instantly taken back to her kitchen, her dining table, her living room, her house. To her.
So it is with some trepidation that I try to wheel out anything other than her traditional efforts with the white sauce and the overcooked beans. But she also loved a Bloody Mary, and the pairings work beautifully here. The richness of the meat is a perfect bedfellow for the thin spice crust and the rich brothy tomato and celery infusion that only a slow cook can provide. It nods to the cook of old, with an update in flavour.
I think she would like my Bloody Mary Corned Beef. And I think you will too.
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WAGYU CORNED SILVERSIDE
$38.98 – $64.98
Ingredients
1 x wagyu corn silverside (approx. 1.5kg/2kg)
2 x 400g tin finely chopped tomatoes
¾ cup pickling liquid from a jar of pickles
3 cloves garlic, crushed
1 celery stalk, washed, trimmed, diced
handful parsley (stalks and all)
350ml pale ale OR favourite beer
2 tbsp Worcestershire sauce
Spice crust
1 tbsp each: celery seeds, sea salt flakes, cracked pepper, garlic powder
2 tbsp onion flakes
1 tbsp salt bush (just omit if not available)
2 tbsp brown sugar
Kewpie Dipper
1/4 cup pickling liquid from a jar of pickles
1/2 cup kewpie mayo
1/4 cup buttermilk
3 tbsp diced dill fronds
To serve
pickles
salted potato crisps
green leaves of your choice
Method
Preheat oven to 160C.
To make the spice crust combine all the ingredients in a bowl.
Place the beef in a roasting dish with a relatively snug fit to your cut of corned beef. You want enough room for the liquid but no so much that it doesn’t adequately encase the beef.
Gently press the spice crust across the top of the corned beef.
Combine all the other ingredients in a bowl and gently pour around the beef, trying not to wash off the crust. Like the old method of boiling, we are wanting the majority of the beef to be covered by the tomato mixture, with the crust taking glimpses at the top. If you find that your roasting dish is a little large, just add chicken stock to bring up the liquid around the sides. Tightly cover in foil and roast in the oven for between 3-3.5 hours. You want the meat to be soft and not resist when pressed with a fork.
Allow to rest for 30 minutes covered before slicing or shredding to serve.
You can strain the cooking liquid and then cook this down to serve with the beef (recommended), add a good splash of vodka and its like a beefy Bloody Mary reduction (double recommended). It’s marvellous.
While the beef is resting, make the kewpie dipper by adding everything to a bowl and seasoning at will with salt and pepper.
Serve the beef with the kewpie sauce, some crisps, pickles and some green leaves of your choice. You can also serve with the tomato reduction as an additional sauce on the side if you’ve done this step. The more sauces the better, yes?
More Katrina Meynink recipes below…
