LUKE POWELL: Wagyu Corned Beef, Potatoes with Salsa Verde RECIPE

Wagyu Corned Beef

1 wagyu Girello
Raw sugar
Curing salt
Handful of bay leaves
Mustard seeds & cloves
1 bulb garlic
1-2 carrots
1-2 celery stalks

Measure enough water to cover Girello and add salt, sugar and curing salt to the correct percentages:

Salt 5%
Sugar 1.5%
Curing salt 3.7g per litre

Place beef in brine with mustard seeds, cloves, garlic and fresh bayleaves. Leave, covered, for 1 week

Drain beef and place into a pot of cold water with carrot and celery

Bring up to a simmer for approx. 3 hours until beef is tender. Let cool in liquid


500-700g of very small boiling potatoes preferably kipflers (gourmet potato)
75g salt per 1L of water

Measure how much water it takes to cover the potatoes and add 75g salt per litre of water. Boil potatoes until tender, drain and let cool.

Salsa Verde

40g mint leaves
40g parsley leaves
5g tarragon leaves
400ml olive oil
50ml cabernet sauvignon vinegar
75g Anchovies
40g rinsed salted capers
15g garlic
Freshly ground pepper
Salt to taste
1 lemon (for 1-2 squeezes of lemon juice)
Hand chop all herbs, capers and anchovies

Blend garlic into olive oil, gently fold through herbs, anchovies, and vinegar and season with black pepper. Season with the vinegar just before serving so it does not discolour.

Put dish together with mustard and horseradish condiments.