OVEN ROASTED CORNED BEEF

GREGSON GASTAR

‘Stop boiling your roast beef” says Gregson. A slow roast is a game changer.
If you have always boiled corned beef, try this instead. Slow roasting it covered in the oven keeps it beautifully tender, then a sticky mustard and honey glaze takes it to another level.

I used this delicious Wagyu Corned Beef from Meat at Billy’s and honestly, this might be my new favourite way to cook it.

WAGYU CORNED SILVERSIDE Price range: $51.00 through $85.00
PEP PREMIUM BLACK PEPPER REFILL 50G $12.45
PEP PREMIUM BLACK PEPPER 50G $19.95

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OVEN ROASTED CORNED BEEF

Serves: 4-6

INGREDIENTS
1.5-2kg Wagyu corned beef
1 onion, roughly sliced
3 garlic cloves
smashed 2 bay leaves
1 tsp black peppercorns
1 cup water
1 tbsp Worcestershire sauce

GLAZE
2 tbsp Dijon or wholegrain mustard
1 tbsp brown sugar
1 tbsp honey
1 tbsp Worcestershire sauce
1 tsp apple cider vinegar or white vinegar
Black pepper

WAGYU CORNED SILVERSIDE Price range: $51.00 through $85.00
PEP PREMIUM BLACK PEPPER REFILL 50G $12.45
PEP PREMIUM BLACK PEPPER 50G $19.95

METHOD
Preheat oven to 160C fan-forced.

Rinse the corned beef under cold water and pat dry.

Scatter the onion, garlic, bay leaves and peppercorns over the bottom of a deep roasting dish. Place the corned beef fat-side up directly on top.

Pour the water and Worcestershire sauce around the meat, then cover the dish very tightly with foil.

Slow roast for around 3 hours for a 1.5 kg piece or 3 1/2 hours for 2kg, until beautifully tender.

Mix all the glaze ingredients together.

Remove the corned beef from the oven and increase the temperature to 220C fan-forced.

Brush the glaze generously over the top and sides, then return to the oven uncovered for 10-15 minutes, until sticky, bubbling and caramelised.

Rest for 15 minutes before slicing.

IMPORTANT TIP
Always slice your corned beef across the grain, well I try to as much as possible. This makes a huge difference to how tender it is.

No boiling. No fuss. Just ridiculously tender, sticky glazed corned beef.
And that Wagyu corned beef from Meat at Billy’s… absolute winner.