Wagyu Corned Beef & Cabbage

Corned beef and cabbage is a time-honored dish, but when made with Wagyu brisket, it transforms into something extraordinary. The rich marbling of Wagyu elevates the traditional slow-braised brisket, creating a melt-in-your-mouth experience with unparalleled depth of flavor. Paired with roasted potatoes, sweet carrots, and tender cabbage, this refined take on a classic is perfect for a special occasion or an indulgent meal at home.

Ingredients:

9 lbs American Wagyu brisket
6 tbsp black peppercorns
3 tbsp mustard seeds
3 tbsp coriander seeds
12 cloves garlic, smashed
6 bay leaves
3 tbsp fresh thyme leaves
6 tbsp salt
3 tbsp brown sugar
3 large onions, quartered
12 cups beef broth
3 cups dry white wine (such as Chardonnay)
3 lbs small Yukon Gold potatoes, halved
3 small heads of cabbage, cut into wedges
9 large carrots, peeled and cut into 2-inch pieces
3 tbsp unsalted butter
Fresh parsley, finely chopped for garnish

For the Mustard Sauce:

1 ½ cups Dijon mustard
6 tbsp whole grain mustard
3 tbsp honey
6 tbsp red wine vinegar
¾ cup olive oil
Salt and freshly cracked black pepper to taste

Instructions:

Prepare the Brisket: In a large stockpot or Dutch oven, combine the black peppercorns, mustard seeds, coriander seeds, garlic, bay leaves, thyme, salt, and brown sugar. Add the 9 lb Wagyu brisket and cover with water. Bring to a gentle simmer over medium heat. Cover and allow to cook for 5 to 6 hours, or until the brisket is fork-tender and the flavors have melded beautifully.
Roast the Vegetables: While the brisket is cooking, preheat the oven to 400°F. Toss the potatoes and carrots with olive oil, salt, and pepper on a baking sheet. Roast for 35-40 minutes until golden brown and caramelized, enhancing their natural sweetness.
Prepare the Cabbage: In a separate pot, bring water to a boil. Add the cabbage wedges and cook for 12-15 minutes, until tender but still vibrant in color. Drain and set aside.
Rest and Slice the Brisket: Once the Wagyu brisket is fully cooked, carefully remove it from the pot and let it rest for 15-20 minutes before slicing against the grain into thick, even slices.
Make the Mustard Sauce: In a bowl, whisk together the Dijon mustard, whole grain mustard, honey, red wine vinegar, and olive oil until smooth. Season with salt and freshly cracked black pepper to taste. This sauce balances the richness of the Wagyu with a refined tangy finish.
Serve: Arrange the sliced brisket on a large serving platter, nestling the roasted potatoes, caramelized carrots, and tender cabbage around it. Drizzle a bit of the mustard sauce over the brisket and garnish with freshly chopped parsley for brightness.

Every bite of this Wagyu corned beef and cabbage is a testament to quality and craftsmanship, with luxurious texture and robust flavor in perfect harmony. Whether you're celebrating a tradition or simply indulging in a remarkable meal, this dish redefines comfort food with sophistication. Serve it with a glass of wine and let the richness speak for itself.