Corned Wagyu Girello
Anthony Puhrich
INGREDIENTS
1 x 2.5kg trimmed corned Wagyu Girello (eye round)
2 onions, peeled and halved
1 leek, washed and thickly sliced
2 ribs of celery
1 carrot, chopped
1 tablespoon black peppercorns
4 bay leaves
1 whole head of garlic, halved
2 cloves
3 sprigs of thyme
1 tablespoon sugar
1 cup white vinegar
50g butter
1/3 cup plain flour
1½ tablespoons wholegrain mustard
2 cups (500ml) milk
salt and pepper
To serve, steamed greens and creamy mashed potato
METHOD
Place whole piece of beef into a large pan and cover with cold water. Heat over high heat and bring to the boil. Drain and discard water, scum and foam. This process helps to remove a lot of the impurities and unwanted salts that can affect the final flavour and texture of the meat.
Return meat to the same pan and cover again with cold fresh water. Add remaining ingredients and bring to the boil. Reduce heat to low and continue simmering gently for 2½ hours, making sure to skim off the foam and scum from the top regularly.
You may need to top up the pan with extra water over the cooking period, so that the beef remains submerged.
While the beef is cooking make the mustard sauce. Melt butter in medium saucepan and add flour. Cook stirring 2 minutes or unitl flour starts to smell biscuity. Add mustard and stir well to combine, before gradually adding milk while stirring continuously. As long as you stir constantly the sauce should not get any lumps. Bring sauce to a boil and season with salt and pepper. Cover surface tightly with glad wrap to avoid it getting a skin before you serve it. It may thicken on standing so when you come to serve the sauce you may need to add a little extra milk.
Remove meat from the liquid and rest, covered loosely with foil for 15 minutes. When slicing, cut meat across the grain or the meat will shred into little strips and will be tough.
Serve hot with creamy mashed potato, greens and mustard sauce.
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