Bloody mary wagyu corned-beef

Ingredients
1 x wagyu corn silverside (approx. 1.5kg/2kg)
2 x 400g tin finely chopped tomatoes
¾ cup pickling liquid from a jar of pickles
3 cloves garlic, crushed
1 celery stalk, washed, trimmed, diced
handful parsley (stalks and all)
350ml pale ale OR favourite beer
2 tbsp Worcestershire sauce

Spice crust
1 tbsp each: celery seeds, sea salt flakes, cracked pepper, garlic powder
2 tbsp onion flakes
1 tbsp salt bush (just omit if not available)
2 tbsp brown sugar

Method
Preheat oven to 160C.

To make the spice crust combine all the ingredients in a bowl.

Place the beef in a roasting dish with a relatively snug fit to your cut of corned beef. You want enough room for the liquid but no so much that it doesn’t adequately encase the beef.

Gently press the spice crust across the top of the corned beef.

Combine all the other ingredients in a bowl and gently pour around the beef, trying not to wash off the crust. Like the old method of boiling, we are wanting the majority of the beef to be covered by the tomato mixture, with the crust taking glimpses at the top. If you find that your roasting dish is a little large, just add chicken stock to bring up the liquid around the sides. Tightly cover in foil and roast in the oven for between 3-3.5 hours. You want the meat to be soft and not resist when pressed with a fork.

Allow to rest for 30 minutes covered before slicing or shredding to serve.

You can strain the cooking liquid and then cook this down to serve with the beef (recommended),  add a good splash of vodka and its like a beefy Bloody Mary reduction (double recommended). It’s marvellous.

 You can also serve with the tomato reduction as an additional sauce on the side if you’ve done this step. The more sauces the better, yes?