Wagyu silverside Reuben sandwich (p 78)
“Wagyu silverside can be a quarter of the price of a normal cut of wagyu; sometimes less,” Moran says. “It’s the perfect cut – you’ve got the beautiful flavour of the silverside, but you also have that wagyu marbling.”
Red wine-braised pork jowl with soft polenta and root vegetables (p 82)
“This secondary cut is best cooked low and slow, and the zesty thyme and garlic sprinkle lifts the rich pork jowl braise.”
Choosing secondary cuts of meat might be a great way to save on your grocery bill, but there are other great reasons to embrace them. Yes, opting to buy underutilised cuts stops them from going to waste, but they can also bring something extra special to your home cooking. Just ask Matt Moran.“
I find the secondary cuts tend to be leaner, as they’re actually a muscle that’s been used more,” the chef and restaurateur explains. “This also means that they develop more flavour. They’re the perfect cuts for your winter cooking – slow braises, slow-cooked curries, slow roasts and broths.”
If you’re not sure where to begin or which cut to choose, Moran’s recipes here are an ideal starting point. Or, the next time you go shopping, speak to the person who knows best – your butcher.
“Just ask them, ‘Hey, what have you got for a great braise, or a great slow cook?’” Moran suggests. “They’ll point you in the right direction. You get the cheaper price. The trade-off is that you don’t get the tenderness. But you get the flavour. You’ve just got to put a little more love into it.”
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WAGYU SILVERSIDE REUBEN SANDWICH
SERVES 6
Begin this recipe 1 day ahead.
12 slices of rye bread
Sliced Gruyere and sliced dill pickles, to serve
CORNED WAGYU BEEF (SEE NOTE, P 76)
1kg corned wagyu silverside
2 carrots, coarsely chopped
1 onion, coarsely chopped
1 celery stalk, coarsely chopped
¼ large leek, coarsely chopped
4 thyme sprigs
3 garlic cloves
3 fresh bay leaves
4 whole cloves
QUICK PICKLED CABBAGE
1 cup (250ml) chardonnay vinegar1 tbs caster sugar1 tsp coriander seeds2 garlic cloves, crushed2 fresh bay leaves2 whole cloves½ long red chilli, left as a whole half500g cabbage, thinly shredded
