When it comes to elevating comfort food, nothing compares to the indulgence of Wagyu corned beef. This recipe takes the traditional, hearty dish we all know and love and gives it a luxurious twist with the rich marbling and melt-in-your-mouth texture of Wagyu beef. It’s the perfect way to transform a classic into something truly unforgettable.
Corned beef has long been a staple in many cuisines, from Irish feasts to deli sandwiches, but using Wagyu beef brings a whole new level of flavor and tenderness. The natural marbling of Wagyu ensures every bite is juicy and packed with savory goodness. Whether you’re preparing it for a special occasion or just want to treat yourself, this recipe is a must-try for food lovers everywhere.
Wagyu Corned Beef Recipe
Transform your traditional corned beef dish into a luxurious, melt-in-your-mouth experience with Wagyu beef. Its rich marbling and tender texture take this classic to an entirely new level. Follow these detailed steps to create a show-stopping Wagyu corned beef at home.
Ingredients
- 4 pounds Wagyu brisket, trimmed of excess fat
- 1 gallon water
- 1 cup kosher salt
- 1/2 cup light brown sugar
- 2 teaspoons pink curing salt (Prague Powder #1)
- 2 tablespoons pickling spice, divided
- 4 garlic cloves, minced
- 1 large onion, sliced
- 3 large carrots, peeled and cut into chunks
- 3 celery stalks, chopped
- 1 small green cabbage, cut into wedges
Equipment
- Large stockpot
- Dutch oven or slow cooker
- Airtight container for curing
Step-by-Step Instructions
1. Curing the Wagyu Brisket
- In a large stockpot, combine water, kosher salt, brown sugar, pink curing salt, 1 tablespoon pickling spice, and garlic. Heat the mixture over medium heat until the salt and sugar dissolve completely. Once dissolved, let the brine cool to room temperature.
- Place the Wagyu brisket in an airtight container or a large resealable plastic bag. Pour the cooled brine over the beef, ensuring it is fully submerged. Weigh the beef down with a plate if necessary.
- Refrigerate the container for 5 to 7 days, flipping the brisket daily to ensure even curing.
2. Cooking the Corned Beef
- Remove the Wagyu brisket from the brine and rinse it under cold water to remove excess salt.
- Place the brisket in a Dutch oven or slow cooker. Add onion, carrots, celery, the remaining tablespoon of pickling spice, and enough water to completely cover the brisket.
- If using a Dutch oven, bring the water to a boil over medium-high heat. Reduce the heat to low, cover, and let it simmer for 3 to 4 hours, or until the meat is tender and easily pierced with a fork. For a slow cooker, cook on low heat for 8 hours.
3. Preparing the Vegetables
- About 30 minutes before the corned beef finishes cooking, add the cabbage wedges to the pot or slow cooker. Let them cook until tender but not mushy.
4. Serving the Dish
- Remove the Wagyu brisket from the cooking liquid and let it rest for 10 minutes. Slice the brisket against the grain into thin slices.
- Serve the Wagyu corned beef alongside the cooked vegetables for a complete, hearty meal. Optional: Pair with a creamy horseradish sauce or grainy mustard for added flavor.
Cooking Time Breakdown
| Task | Time Needed |
|---|---|
| Curing the brisket | 5 to 7 days |
| Cooking the beef | 3-4 hours simmer or 8 hours on low |
| Cooking vegetables | 30 minutes |
Ingredients
To craft an unforgettable Wagyu corned beef at home, we need to focus on premium ingredients and careful preparation. Below, we’ve detailed everything from the brine to the beef itself, ensuring you achieve the rich, tender, and flavorful results this dish promises.
For The Brine
Creating a well-balanced brine is essential for infusing the Wagyu brisket with deep flavor. Here’s what we’ll need:
- 1 gallon of water
- 1 cup kosher salt
- ½ cup light brown sugar
- 1 tablespoon curing salt (such as Prague Powder #1)
- 2 teaspoons black peppercorns, lightly crushed
- 1 teaspoon coriander seeds
- 4-5 bay leaves
- 4 cloves garlic, smashed
- 1 large cinnamon stick
- 1 teaspoon mustard seeds
- 1 teaspoon allspice berries
Note: Curing salt adds both flavor and a distinct pink color to our corned beef while ensuring safe preservation during the brining process.
For The Beef
The centerpiece of this recipe is the buttery, marbled Wagyu brisket. Selecting the right cut is crucial. Here are the details:
- 4 to 5 lbs Wagyu brisket, untrimmed and preferably center-cut for even cooking
Pro Tip: The marbling in Wagyu beef enhances tenderness and flavor, so there’s no need to over-trim the fat before cooking.
Optional Spices And Seasonings
To amplify the aroma and complexity of our Wagyu corned beef, we can add the following optional spices when simmering or slow-cooking:
| Spice/Seasoning | Amount |
|---|---|
| Clove | 4-5 whole |
| Whole juniper berries | 1 teaspoon |
| Fresh thyme sprigs | 2-3 sprigs |
| Fennel seeds | ½ teaspoon |
| Crushed red pepper flakes | ½ teaspoon (for heat) |
These optional ingredients can elevate the subtle, aromatic undertones of the dish, enhancing the overall profile of our corned Wagyu beef masterpiece.
Tools And Equipment
To craft Wagyu Corned Beef to perfection, using the right tools and equipment is essential. Here’s what we need to ensure the process is seamless and the result is exceptional:
Essential Tools
- Large Non-Reactive Container: For brining, a glass, stainless steel, or food-grade plastic container is crucial since it won’t react with the curing salt or spices. Select a container that fits the brisket fully and allows the brine to cover it completely.
- Cutting Board: A sturdy, large cutting board is necessary for trimming the Wagyu brisket and chopping vegetables. Look for one with non-slip grips for safety.
- Sharp Chef’s Knife: A good-quality, sharp knife ensures precise trimming of fat on the brisket and makes cutting vegetables effortless.
- Spice Grinder or Mortar and Pestle: For grinding whole spices like coriander, juniper berries, or mustard seeds freshly for the brine, enhancing the depth of flavor.
- Roasting Pan or Dutch Oven: If simmering on the stovetop, a Dutch oven or heavy-bottomed pot is ideal for even heat distribution. For oven cooking, a deep roasting pan works incredibly well.
- Digital Meat Thermometer: To monitor the internal temperature of the brisket accurately and ensure perfect doneness. Aim for a final temperature of about 195°F to 205°F.
Additional Equipment
| Tool/Equipment | Purpose |
|---|---|
| Large Stockpot | For simmering the brisket and vegetables if not using a slow cooker. |
| Slow Cooker | Ideal for a hands-off, even cook over 8 hours. |
| Measuring Cups and Spoons | Precision is key in preparing the brine. These help ensure accurate measurements. |
| Fine-Mesh Strainer | To strain the brine or remove spices before cooking if a cleaner flavor is desired. |
| Tongs | For safely handling the brisket during cooking and serving. |
| Kitchen Scale | Perfect for weighing the Wagyu brisket and ensuring correct ingredient ratios. |
| Aluminum Foil | Use to cover the brisket while resting after cooking to lock in juices. |
| Serving Platter | A large, presentable dish for showcasing the finished Wagyu corned beef. |
Optional but Helpful
- Brining Bag: If space is an issue, a heavy-duty, leak-proof brining bag can replace the container and save room in the refrigerator.
- Basting Brush: Useful for glazing the brisket with broth or mustard before serving.
- Vegetable Peeler: For prepping the carrots and potatoes rapidly and efficiently.
Having these tools at our disposal ensures precision and ease in preparing this culinary masterpiece, showcasing the tender, marbled perfection of the Wagyu brisket.
Directions
Transforming Wagyu brisket into a flavorful, melt-in-your-mouth corned beef requires precision and attention to detail. Follow these step-by-step instructions to achieve the most tender and delicious results.
Prep The Brine
- In a large pot, combine 1 gallon of water, 1 1/2 cups kosher salt, 1/2 cup light brown sugar, and 2 teaspoons curing salt (pink salt).
- Add 2 tablespoons pickling spice, 1 tablespoon cracked black peppercorns, 4 smashed garlic cloves, 3 crushed bay leaves, 1 cinnamon stick, and 1/2 teaspoon ground cloves for enhanced flavor.
- Heat the mixture over medium heat while stirring until the sugar and salt completely dissolve.
- Remove the brine from the heat and let it cool completely. Then refrigerate it until chilled, about 4 hours. This ensures the brine stays cold when added to the beef.
Prepare The Wagyu Beef
- Trim any excess fat from the center-cut Wagyu brisket, leaving a thin layer for added flavor.
- Rinse the brisket under cold water to remove any surface impurities, then pat it dry with paper towels.
- Using a chef’s knife, pierce shallow slits across the surface on both sides of the brisket. This allows the flavors of the brine to penetrate deeply.
Brining The Beef
- Place the prepared Wagyu brisket into a large non-reactive container or a brining bag.
- Fully submerge the brisket in the chilled brine. Use a plate or weight to keep the beef fully submerged.
- Refrigerate the beef for 5–7 days, turning it once daily to ensure even brining. Keep the container tightly sealed during this process.
- Before cooking, remove the brisket from the brine and rinse it thoroughly under cold water. Pat it dry with paper towels.
Cooking The Corned Beef
- Place the brined Wagyu brisket into a large stockpot and add enough water to cover the meat by 2-3 inches.
- Add aromatics like 2 quartered onions, 3 chopped celery stalks, 6 peeled and chopped carrots, and 1 teaspoon peppercorns.
- Bring the water to a gentle boil, then reduce to a simmer. Cover the pot and cook for 3 to 4 hours, or until the Wagyu brisket reaches an internal temperature of 190°F. Use a digital meat thermometer for accuracy.
- For a slow cooker, place the vegetables on the bottom, position the brisket on top, and cover with water. Cook on low heat for 8 hours.
- Once the brisket is tender, remove it from the pot, letting it rest for 10-15 minutes before slicing.
| Cooking Method | Time Required | Internal Temperature |
|---|---|---|
| Stockpot (Simmering) | 3–4 hours | 190°F |
| Slow Cooker | 8 hours (low heat) | 190°F |
Slice thinly against the grain and serve with your favorite sides like steamed cabbage, boiled potatoes, or grainy mustard for a classic corned beef feast.
Optional: Preparing The Broth For Serving
A flavorful broth can take our Wagyu corned beef to the next level, transforming it into a dish that delights the senses with every bite. Preparing the broth for serving is optional, but it enhances the dish’s flavors and provides a comforting, aromatic element to the meal. Here’s how we can create the perfect serving broth.
Ingredients for the Broth
Gather these key ingredients to create a rich, aromatic broth:
- 6 cups of reserved cooking liquid from the Wagyu corned beef.
- 1 medium onion, peeled and quartered.
- 2 medium carrots, peeled and sliced into large chunks.
- 2 stalks of celery, trimmed and halved.
- 2 to 3 sprigs of fresh thyme.
- 2 fresh bay leaves.
- 6 to 8 whole black peppercorns.
- 1 teaspoon of apple cider vinegar (optional, for added depth).
- Salt to taste, if needed.
Steps to Prepare the Broth
- Strain the Cooking Liquid: After simmering the Wagyu corned beef, carefully strain the cooking liquid through a fine-mesh strainer into a clean stockpot. This removes any solids like spices and fat, creating a smoother broth base.
- Add Aromatics: Place the onion, carrots, celery, thyme, bay leaves, and peppercorns into the strained liquid. These ingredients will infuse the broth with natural sweetness and complexity.
- Simmer Gently: Bring the broth to a gentle simmer over medium heat. Reduce the heat to low and let it simmer uncovered for 30 to 45 minutes, allowing the aromatics to flavor the liquid fully.
- Adjust Seasoning: Taste the broth and adjust the seasoning as needed. If you prefer a tangier flavor, stir in the optional apple cider vinegar. Add a pinch of salt if the broth seems underseasoned.
- Strain and Serve: Once the broth is suitably flavored, strain it again to remove the cooked aromatics. Serve it warm alongside slices of the tender Wagyu corned beef for a comforting and elevated dining experience.
Quick Tips for Broth Excellence
- Use the freshest vegetables and herbs to extract maximum flavor.
- Avoid boiling the broth; a gentle simmer ensures clarity and avoids over-reduction.
- Leftover broth can be stored in an airtight container in the refrigerator for up to 3 days or frozen for future use.
Here’s a tidy summary of ingredients and cooking specifics in table format for easy reference:
| Ingredient | Quantity | Purpose |
|---|---|---|
| Cooking liquid | 6 cups | Base for the broth |
| Onion (quartered) | 1 medium | Adds depth and sweetness |
| Carrots (chunked) | 2 medium | Enhances natural sweetness |
| Celery (halved) | 2 stalks | Adds herbal notes |
| Thyme (fresh sprigs) | 2-3 sprigs | Aromatic, herbal tones |
| Bay leaves (fresh) | 2 | Earthy, woodsy flavor |
| Black peppercorns | 6-8 whole | Spicy, nuanced kick |
| Apple cider vinegar | 1 tsp (optional) | Adds acidity and brightness (optional) |
| Salt | To taste | Enhances overall flavor |
Adding a well-prepared broth to our Wagyu corned beef elevates the dish to an entirely new level of comfort and flavor. Each warm sip complements the rich, tender meat and provides an aromatic warmth that feels indulgent and satisfying.
Serving Suggestions
When it comes to enjoying Wagyu corned beef, the right accompaniments can truly enhance the luxurious flavors and melt-in-your-mouth texture of this dish. Below, we share versatile and delicious serving ideas to elevate your dining experience.
Classic Pairings for a Traditional Feast
- Steamed Cabbage: A time-honored classic, cabbage provides a simple but satisfying balance to the rich flavor of the Wagyu. Steam it lightly to retain a tender crunch.
- Boiled Potatoes: Creamy and soft potatoes absorb the savory juices of the corned beef. Add a pat of butter for extra indulgence.
- Carrots and Parsnips: Sweet and earthy, these root vegetables bring natural balance to the dish’s richness.
- Grainy Mustard: A dollop of tangy, grainy mustard adds a zesty kick that cuts through the beef’s richness.
Creative Twists to Elevate Your Meal
- Wagyu Corned Beef Sandwich: Sandwich thinly sliced corned beef between hearty rye bread, adding sauerkraut, Swiss cheese, and Russian dressing for a decadent Reuben.
- Hash with a Gourmet Touch: Dice leftover corned beef and mix it with crispy potatoes, onions, and bell peppers to create a golden-brown hash. Top with a fried egg for a sophisticated brunch option.
- Flatbread Pizza: Use corned beef as a topping on flatbread with mozzarella, caramelized onions, and arugula for a unique twist on classic pizza.
Beverage Pairings
Complement the rich, marbled essence of Wagyu corned beef with beverages that match or contrast its flavors. For the best experience:
- Serve with an Irish Stout to highlight the dish’s hearty, savory notes.
- Pair with a full-bodied red wine, such as a Cabernet Sauvignon or Malbec, to balance richness with bold tannins.
- For non-alcoholic options, opt for ginger ale or apple cider for a hint of natural sweetness that complements the cured beef.
Presentation Tips
- Arrange the sliced Wagyu corned beef atop a wooden board with sides like mustard and pickles for a rustic, inviting presentation.
- Use a shallow platter to showcase the cooked vegetables and beef, surrounded by the flavorful broth for visual and aromatic appeal.
These serving suggestions amplify the flavors and textures of your Wagyu corned beef while providing variety for entertaining or casual meals alike.
Make-Ahead And Storage Tips
When preparing Wagyu corned beef, making it ahead can be incredibly convenient while maintaining its rich flavor and indulgent texture. Proper storage ensures the dish retains its quality for optimal enjoyment. Here’s how we recommend tackling make-ahead preparation and storage.
Make-Ahead Instructions
- Curing in Advance: The curing process takes 5 to 7 days, so plan accordingly. Once the brisket is fully brined, you can leave it in the brine, refrigerated, for up to 2 additional days before cooking. This allows flexibility in your cooking schedule.
- Cooking Ahead: After simmering or slow-cooking the beef, let it cool completely. For best results, store the cooked beef in its broth or cooking liquid to preserve tenderness and flavor. This prevents the beef from drying out before serving.
- Reheating Suggestions: Reheat the Wagyu corned beef directly in the reserved broth. Bring the liquid to a gentle simmer and warm the beef through for even heating and to maintain its buttery richness. Avoid overcooking when reheating, as this can toughen the meat.
Storage Guidelines
Proper storage is essential to keep the quality of your Wagyu corned beef intact. Follow these steps for safekeeping:
| Storage Method | Instructions | Duration |
|---|---|---|
| Refrigerator (Fresh) | Store cooked beef in an airtight container, submerged in broth. | Up to 5 days |
| Freezer (Fully Cooked) | Tightly wrap in plastic wrap and foil. Freeze in portions with extra broth. | Up to 3 months |
Pro Tips for Success
- Always cool the corned beef and broth thoroughly before transferring them to storage containers to avoid condensation and freezer burn.
- Label containers with the preparation date and reheating instructions to simplify meal planning.
- Opt for portioning if you plan to freeze, making it easier to defrost the exact amount needed for individual meals or servings.
- Use a resealable freezer bag for freezing portions in liquid, ensuring the beef stays juicy and flavorful when thawed.
With these make-ahead strategies and proper storage methods, you’ll enjoy the indulgent luxury of Wagyu corned beef anytime without compromising on its lavish taste or tenderness.
Conclusion
Crafting Wagyu corned beef at home is a rewarding way to elevate a beloved classic into a luxurious dining experience. With its rich marbling, tender texture, and enhanced flavors, this dish transforms any meal into something unforgettable. By following the detailed steps and using premium ingredients, we can create a masterpiece that’s perfect for both special occasions and everyday indulgence.
Whether served with traditional sides, incorporated into creative recipes, or paired with complementary beverages, Wagyu corned beef offers endless possibilities. With proper preparation, storage, and presentation, it’s a dish we’ll want to enjoy time and time again.
Frequently Asked Questions
What makes Wagyu corned beef different from regular corned beef?
Wagyu corned beef stands out because of the superior marbling and tenderness of Wagyu beef. The rich fat content enhances the juiciness and elevates the flavor, offering a more luxurious twist to the traditional corned beef experience.
How long does it take to prepare Wagyu corned beef?
The process involves 5 to 7 days for curing the brisket and 3 to 4 hours of cooking time (or up to 8 hours in a slow cooker). Precise timing ensures the best flavor and tenderness.
What cut of Wagyu beef is best for corned beef?
An untrimmed Wagyu brisket, preferably a center-cut, is ideal. This cut provides the right balance of fat and even cooking for the best results.
What ingredients are needed for the brine?
Key brine ingredients include water, kosher salt, light brown sugar, curing salt, and spices such as pickling spice, bay leaves, and peppercorns. These infuse deep flavor into the beef during curing.
Can I use a slow cooker to prepare Wagyu corned beef?
Yes, a slow cooker is a great option! It ensures even cooking and results in tender, flavorful meat. Cook the brisket on low heat for approximately 8 hours.
What sides pair well with Wagyu corned beef?
Classic sides include steamed cabbage, boiled potatoes, and carrots. For a creative twist, try gourmet hash, corned beef sandwiches, or flatbread pizza.
How can I store leftover Wagyu corned beef?
Store leftovers in an airtight container with the cooking broth to retain moisture. Refrigerate for up to 4 days or freeze for up to 3 months. Ensure the beef is cooled completely before storage.
How should I reheat Wagyu corned beef without drying it out?
Reheat the beef gently by simmering it in its broth over low heat. This method ensures the meat stays moist and flavorful.
Can I make the dish ahead of time?
Yes, Wagyu corned beef can be made ahead by curing the brisket in advance and storing the cooked meat in its broth. This is a convenient way to plan meals without compromising quality.
What beverages pair best with Wagyu corned beef?
Pair it with an Irish stout for a traditional option or a full-bodied red wine to complement the rich flavors. Both enhance the luxurious taste of the dish.