Beef and Oyster
Clare Smyth, the UK's first three-star chef, conjures up a culinary highlight for us, combining beef and oysters.
- Serves: 4 persons
Ingredients
- 600g roast lung of Wagyū beef
- 1kg meat trimmings from Wagyū beef, diced
- 100g Wagyū beef fat
- 150g onions, finely chopped
- 150g carrots, finely chopped
- 300g mushrooms, finely sliced
- 7g garlic
- 25g shallots
- 150g Guinness beer
- 80g shiitake, grilled
- 7g shiitake, dried
- 30g Bovril beef extract
- 10g soy sauce
- 30g oyster juice
- 1Stück of beef wadjunken
- 4l beef stock
- 250ml Guinness beer
- 100ml red wine
- 2l beef stock
- 200g braised beef
- 100g Wagyū beef tongue
- 100g carrots, cooked and diced
- 100g porcini mushrooms, diced and sautéed
- 100g celery, cooked and diced
- 100g candied shallots
- 3oysters incl. oyster juice
- 6oysters
- 4oysters incl. oyster juice
- a little lemon juice
- 150g vegetable oil
- 100g oysters
- 350g oyster liqueur
- 150g tapioca flour
- 3g silver powder
- some fried sea lettuce
- 5l fish stock
- 1Flasche of Noilly Prat
- 6shallots, cut into slices
- 2l double cream
- oyster juice
- a little lemon juice
- 12oyster leaves, small
- 8oyster leaves, large
- coastal herbs, selection
- oyster juice
- a little vinegar
- some Guinness beer
- oyster shells
Instructions
Step 1
Remove the fat and tendons, set aside the fat.Step 2
Cut the meat into 100 g pieces. Use the leftover meat for the sauce.Step 3
Freeze a portion of meat, then cut into thin slices for the oyster wrap.Step 4
Salt both sides of the beef and grill on a small barbecue with hot charcoal until both sides are caramelized (core temperature: 50 °C), then keep warm.Step 5
Melt the beef fat in a pan over a medium heat. Add the diced meat and brown. Then remove from the pan and set asideStep 6
Add the onions and caramelize lightly. Add the carrots, mushrooms, garlic and shallots and simmer for a further five minutes.Step 7
Add the Guinness, grilled and dried shiitake and the browned beef. Bring everything to the boil and simmer for two hours.Step 8
Strain the finished stock through a fine sieve and leave to cool quickly in a deep bowl.Step 9
Remove the fat from the surface and reduce the stock by half in the oven. Then strain the stock through cheesecloth.Step 10
Mix 500 g of the stock, the Bovril Beef Extract, soy sauce and oyster juice in a pan and reduce by half, season if necessary.Step 11
Heat the pan. Season the wadjunken with salt and pepper.Step 12
Sear the meat on all sides until it caramelizes, remove from the pan and set aside to cool.Step 13
Deglaze the pan with red wine, add the beef stock and reduce by half. Then pour the stock out of the pan and leave to cool.Step 14
Place the wadjunken, reduced stock, carrot, onion and celery stalk in a vacuum bag, seal under full pressure and cook in a bain-marie at 85 °C for 24 hours.Step 15
Remove from the water bath, leave to cool and press between two trays for at least 12 hours.Step 16
Reduce the cooking liquid from the braised beef with the Guinness, wine and beef stock in a pan until a glazed consistency is achieved.Step 17
Cut the beef and tongue into one centimeter cubes. Mix with the rest of the vegetables and mix everything with the glaze, season and store in the fridge.Step 18
Set the oysters aside for serving.Step 19
Prepare a water bath at 62 °C.Step 20
Wrap the oysters in baking paper, place in a sous vide bag and cook in the water bath for 50 minutes.Step 21
Remove from the water bath and cool in ice water. Open the oysters and keep the juice and shell.Step 22
Open the oysters and keep the juice.Step 23
Mix the oysters with half their juice and lemon juice and slowly add the oil.Step 24
Once the emulsion is thick and creamy, season with salt. For a better texture, add a little more oyster juice if necessary.Step 25
Store in the fridge for a maximum of 24 hours.Step 26
Finely blend the oysters and oyster liqueur in the Thermomix and season with salt.Step 27
Add the tapioca flour and silver powder and mix in the Thermomix at 90 °C for 30 minutes.Step 28
Spread on silicone mats and leave to dry for 20 minutes at 70 °C.Step 29
Fry the dried oyster crackers until they pop open. Flatten, cut into an oyster shape and sprinkle with fried sea lettuce.Step 30
Reduce the fish stock by a quarter in a pan.Step 31
Bring the shallots and Noilly Prat to the boil in a pan and add to the stock. Add the heavy cream and reduce by half. Remove from the heat and season with the juices.Step 32
Pass through a sieve, pour into a whipping siphon and store in a bain-marie at 60 °C.Step 33
Heat the ragout and finalize with oyster juice, vinegar and Guinness, pour into oyster shells. Add the coastal herbs and finely diced oysters. Place an oyster cracker on top.Step 34
Cut the braised beef into squares.Step 35
Wrap a thin slice of Wagyū around the poached oyster and place on top of the beef.Step 36
Blanch the large and small oyster leaves and place on the beef in the same way.Step 37
Heat the beef and oyster consommé and pour into a glass. Pour the oyster sauce over the beef sauce to imitate the Guinness foam.Step 38
Place some oyster emulsion in dots on the plate next to the beef and finish with a dot of beef sauce in the middle.Don't miss out!Sign up now for our newsletter.