Wagyu Corned Beef
Wagyu Corned Beef uses tender, marbled Wagyu beef, coated in a caramelized three-mustard rub and slow-cooked until fork-tender. Served with a creamy mustard sauce for dipping, it’s the ultimate centerpiece for St. Patrick’s Day or whenever you need an impressive dish!
Forget everything you thought you knew about corned beef! This recipe transforms the traditional St. Patrick’s Day staple into something truly extraordinary. The mustard rub infuses incredible sweet and tangy flavor into the meat as it slow cooks, all finished with a creamy dipping sauce that will have everyone asking for seconds.
Maybe you’ve seen the Wagyu Corned Beef at Costco? It caught my eye, so I grabbed one to bring home and smoke on the grill, and I’m so glad I did. The meat is so amazing – the texture and flavor is out of this world. With the leftovers we made this Reuben Dip that we served at a little neighborhood dinner party. Everyone loved it. We sliced it really thin and the flavor popped!
What is Wagyu corned beef?
This recipe elevates traditional corned beef by using well-marbled Wagyu beef from the round of the cow, which offers a richer, more tender texture than the standard cut of brisket. After a brief soak to tame the saltiness, the meat is coated in a bold blend of three mustards and brown sugar, then either smoked on the Traeger grill or roasted in the oven until caramelized and fork tender.
Served with a cool, creamy mustard sauce for dipping, this impressive dish transforms the classic St. Patrick’s Day meal into something truly special and memorable!
Why you’ll love this Wagyu corned beef
- Corned beef is a budget-friendly cut, yet this recipe transforms it into the ultimate centerpiece for a memorable St. Patrick’s Day feast.
- While the Traeger Ironwood XL makes quick work of smoking this cut to perfection, the recipe also includes full instructions for oven-roasting, so you can cook it how you prefer.
- Finished with a signature mustard sauce, this Wagyu corned beef looks and tastes impressive! It’s an excellent choice for entertaining guests during the holiday.
Ingredients needed to make Wagyu corned beef
- Wagyu corned beef: This cut of corned beef is taken from the round of the cow (the backside) and while typically a leaner cut, the American Wagyu used for this recipe has more fat running through the meat than what you’d normally have, making it juicy and tender. I buy Wagyu corned beef at Costco.
- Mustard: The combination of yellow, Dijon, and grainy mustards creates a complex, multi-layered foundation for the rub, using their distinct sharpness and texture to build flavor and help the caramelized crust adhere to the beef.
- Dark brown sugar: This sweetens the crust, helping to create a sticky, caramelized glaze that balances the savory and tangy elements.
- Seasoning: The blend of paprika, onion powder, and black pepper forms a savory backbone for the crust, adding a subtle smokiness, aromatic sweetness, and gentle warmth that deepens the overall flavor without overpowering the beef.
- Mustard sauce: The mustard sauce combines the cool, tangy creaminess of sour cream with the bold, pungent kick of Trader Joe’s aioli garlic mustard sauce, all mellowed by a pinch of sugar to create a smooth, flavorful condiment that perfectly complements the rich beef. You can use Dijon mustard to make this sauce, if needed.
How do you make Wagyu corned beef?
Soak the corned beef:
- Remove the corned beef from its packaging and discard the seasoning packet.
- Submerge the brisket in water to soak for at least 4 hours, changing the water once.
- After soaking, remove it from the water and pat it completely dry with paper towels.
Make the mustard rub:
- In a small bowl, combine 2 Tbsp each of yellow mustard, Dijon mustard, grainy mustard, and dark brown sugar with 1 tsp paprika, 2 tsp onion powder, and 1/4 tsp black pepper.
- Stir until well combined, then set aside 2 Tbsp of this mixture to use later.
Cook on the Traeger grill (method 1):
- Preheat your Traeger to 275°F with the lid closed for 15 minutes.
- Place the corned beef directly on the grill grates, fat-side up, and cook for 1.5 hours.
- After 1.5 hours, double-line two large pieces of foil. Spread half of the mustard rub in the center of the foil. Using tongs, transfer the hot corned beef onto the rub, fat-side up. Pour the remaining rub over the top and spread it evenly. Seal the foil tightly around the beef.
- Return the wrapped corned beef to the grill and continue cooking until the internal temperature reaches 203°F, which will take about 1 to 1.5 hours more.
- Remove the corned beef from the grill and carefully open the foil. Loosely cover it with a new piece of foil and let it rest for 15-20 minutes before slicing.
- Slice the meat into 1/4-inch-thick pieces, cutting against the grain.
Cook in the oven (method 2):
- Preheat your oven to 350°F.
- Double-line two large pieces of foil. Spread half of the mustard rub in the center of the foil. Place the corned beef on top, fat-side up, and cover with the remaining rub, sealing the foil tightly.
- Bake for 50 minutes per pound (about 2.5 hours for a 3 lb piece), or until an instant-read thermometer inserted into the meat reaches 145°F.
- Remove from the oven and carefully open the foil. Spread the 2 Tbsp of reserved mustard rub over the top of the corned beef.
- Increase the oven temperature to 375°F and bake, uncovered, for 15 more minutes.
- Remove from the oven, loosely cover with foil, and let it rest for 15-20 minutes before slicing 1/4-inch thick against the grain.
Make the mustard sauce:
- In a small bowl, whisk together the sour cream, aioli garlic mustard sauce, and sugar until smooth.
- Keep in the fridge until ready to serve alongside the sliced corned beef.
Serving
Slice the meat about 1/4-inch thick against the grain and serve it with the irresistible mustard sauce listed in this recipe. You can put out the sliced meat with a bowl of this sauce as a tasty starter or party snack or serve as a main meal alongside your favorite side dishes, such as Creamy Scalloped Potatoes, Irish Mashed Potatoes, Roasted Carrots with Whipped Feta, Cheesy Green Beans, Roasted Cabbage Steaks, Potato Cheese Bread (or Irish Biscuits), or an Irish Pub Salad.
Leftovers are great spread on sandwiches the next day!
If you’re serving this delicious corned beef for St Patrick’s Day, consider completing the feast with an equally deserving dessert, such as Bailey’s Irish Cream Cake, Chocolate Pudding Bundt Cake with Guinness Glaze, or Bailey’s Chocolate Chip Cookies alongside a scoop of vanilla ice cream and a drizzle of Chocolate Syrup!
Sandy’s tips and substitutions:
- Storage: Store leftovers in an airtight container for up to 3-4 days. You can also freeze leftovers in an airtight freezer-safe container or bag for up to 1 month.
- Plan ahead: While this recipe is simple enough, it does require a good amount of time to prepare and cook. Make sure that you plan ahead so that you enjoy a stress-free St Patrick’s Day!
- Don’t skip the soak: Soaking the corned beef for at least 4 hours (with a water change) is crucial for drawing out excess salt from the curing process, ensuring the final dish is flavorful without being overly salty.
- Pat the corned beef dry: After soaking, use paper towels to thoroughly dry the entire surface of the beef. This removes excess moisture, which is essential for the mustard rub to adhere properly and for a good crust to form during the initial sear.
- Reserve some of the mustard rub: Be sure to set aside the 2 tablespoons of mustard rub before initially coating the meat. Applying this fresh layer at the end of cooking (during the uncovered stage in the oven, or optionally on the Traeger) adds a final burst of bright, tangy flavor.
- Always slice against the grain: Look for the direction of the muscle fibers (the “grain”) running through the cooked meat and slice perpendicular to them. This shortens the fibers, making each bite incredibly tender rather than long and chewy.
- Use a meat thermometer: Always rely on internal temperature, not just time, for the most reliable results.
- Rest before serving: Resting the cooked meat for 15-20 minutes before serving allows the juices to redistribute throughout the meat, preventing them from running out onto the cutting board and ensuring your sliced corned beef is moist and flavorful.
Variations:
- Smokey Wagyu corned beef: For a deeper, smokier flavor, cook the corned beef uncovered on the Traeger at 275°F for the first 2 hours before wrapping. This initial exposure to smoke infuses the meat, creating a wonderful “smoked corned beef” flavor.
- Kick of spice: Add 1-2 teaspoons of crushed red pepper flakes or a minced chipotle pepper in adobo sauce to the mustard rub. This will add a layer of warm, smoky heat that contrasts beautifully with the sweet and tangy glaze.
- Beer-braised corned beef: For extra moisture and flavor when cooking in the oven, add 1/2 cup of your favorite stout or lager to the foil packet before sealing. The beer will create steam, further tenderizing the meat and adding rich, malty notes to the dish.
- Maple-bourbon glaze: For extra moisture and flavor in the oven method, add 1/2 cup of your favorite stout or lager to the foil packet before sealing. The beer will create steam, further tenderizing the meat and adding rich, malty notes to the sauce.
- Cut of beef: While I’ve used Wagyu corned beef for this recipe which is from the round of the cow (backside), feel free to use regular corned beef brisket instead.
If you’re looking for complete menu inspiration for your St Patrick’s celebrations, be sure to check out these impressive Irish Recipes: 10 Complete Menus for St. Patrick’s Day!
More Irish-inspired recipes you may want to try:
Get the Recipe:
Wagyu Corned Beef
Ingredients
Corned beef:
- 3 lb Wagyu Corned Beef, we buy at Costco
- 2 Tbsp yellow mustard
- 2 Tbsp Dijon mustard
- 2 Tbsp grainy mustard
- 2 Tbsp dark brown sugar
- 1 tsp paprika
- ¼ tsp black pepper
- 2 tsp onion powder
Mustard sauce:
- 1 cup sour cream
- 4 Tbsp Trader Joe’s Aioli Garlic Mustard Sauce, or 2 Tbsp. Dijon mustard
- 1 tsp. sugar
Instructions
SMOKE ON A GRILL:
- Remove the corned beef from its packaging and discard the seasoning packet.
- Submerge the brisket in water to soak for at least 4 hours, changing the water once.
- After soaking, remove it from the water and pat it completely dry with paper towels.
make the mustard glaze:
- In a small bowl, combine 2 Tbsp each of yellow mustard, Dijon mustard, grainy mustard, and dark brown sugar with 1 tsp paprika, 2 tsp onion powder, and ¼ tsp black pepper.
- Stir until well combined, then set aside 2 Tbsp of this mixture to use later.
smoke the meat:
- Preheat your Traeger to 275°F with the lid closed for 15 minutes.
- Place the corned beef directly on the grill grates, fat-side up, and cook for 1.5 hours.
- After 1.5 hours, double-line two large pieces of foil. Spread half of the mustard rub in the center of the foil. Using tongs, transfer the hot corned beef onto the rub, fat-side up. Pour the remaining rub over the top and spread it evenly. Seal the foil tightly around the beef.
- Return the wrapped corned beef to the grill and continue cooking until the internal temperature reaches 203°F, which will take about 1 to 1.5 hours more.
- Remove the corned beef from the grill and carefully open the foil. Loosely cover it with a new piece of foil and let it rest for 15-20 minutes before slicing.
- Slice the meat into ¼-inch-thick pieces, cutting against the grain & serve with the mustard aioli sauce (optional).
BAKE IN THE OVEN:
- Preheat your oven to 350°F.
- Double-line two large pieces of foil. Spread half of the mustard rub in the center of the foil. Place the corned beef on top, fat-side up, and cover with the remaining rub, sealing the foil tightly.
- Bake for 50 minutes per pound (about 2.5 hours for a 3 lb piece), or until an instant-read thermometer inserted into the meat reaches 145°F.
- Remove from the oven and carefully open the foil. Spread the 2 Tbsp of reserved mustard rub over the top of the corned beef.
- Increase the oven temperature to 375°F and bake, uncovered, for 15 more minutes.
- Remove from the oven, loosely cover with foil, and let rest for 15-20 minutes before slicing ¼-inch thick against the grain.
OPTIONAL aioli garlic mustard sauce for serving:
- In a small bowl, whisk together the sour cream, aioli garlic mustard sauce, and sugar until smooth.
- Keep in the fridge until ready to serve alongside the sliced corned beef.
Notes
Sandy’s tips:
- Storage: Store leftovers in an airtight container for up to 3-4 days. You can also freeze leftovers in an airtight freezer-safe container or bag for up to 1 month.
- Reserve some of the mustard rub: Be sure to set aside the 2 tablespoons of mustard rub before initially coating the meat. Applying this fresh layer at the end of cooking (during the uncovered stage in the oven, or optionally on the Traeger) adds a final burst of bright, tangy flavor.
- Cut of beef: While I’ve used Wagyu corned beef for this recipe which is from the round of the cow (backside), feel free to use regular corned beef brisket instead.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
