Beef and Oyster

Clare Smyth, the UK's first three-star chef, conjures up a culinary highlight for us, combining beef and oysters.

Ingredients

• 600 g roast lung of Wagyū beef
• 1 kg meat trimmings from Wagyū beef, diced
• 100 g Wagyū beef fat
• 150 g onions, finely chopped
• 150 g carrots, finely chopped
• 300 g mushrooms, finely sliced
• 7 g garlic
• 25 g shallots
• 150 g Guinness beer
• 80 g shiitake, grilled
• 7 g shiitake, dried
• 30 g Bovril beef extract
• 10 g soy sauce
• 30 g oyster juice
• 1 Stück of beef wadjunken
• 4 l beef stock
• 250 ml Guinness beer
• 100 ml red wine
• 2 l beef stock
• 200 g braised beef
• 100 g Wagyū beef tongue
• 100 g carrots, cooked and diced
• 100 g porcini mushrooms, diced and sautéed
• 100 g celery, cooked and diced
• 100 g candied shallots
• 3 oysters incl. oyster juice
• 6 oysters
• 4 oysters incl. oyster juice
• a little lemon juice
• 150 g vegetable oil
• 100 g oysters
• 350 g oyster liqueur
• 150 g tapioca flour
• 3 g silver powder
• some fried sea lettuce
• 5 l fish stock
• 1 Flasche of Noilly Prat
• 6 shallots, cut into slices
• 2 l double cream
• oyster juice
• a little lemon juice
• 12 oyster leaves, small
• 8 oyster leaves, large
• coastal herbs, selection
• oyster juice
• a little vinegar
• some Guinness beer
• oyster shells

Steps

1. Remove the fat and tendons, set aside the fat.
2. Cut the meat into 100 g pieces. Use the leftover meat for the sauce.
3. Freeze a portion of meat, then cut into thin slices for the oyster wrap.
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.
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 aside
6. Add the onions and caramelize lightly. Add the carrots, mushrooms, garlic and shallots and simmer for a further five minutes.
7. Add the Guinness, grilled and dried shiitake and the browned beef. Bring everything to the boil and simmer for two hours.
8. Strain the finished stock through a fine sieve and leave to cool quickly in a deep bowl.
9. Remove the fat from the surface and reduce the stock by half in the oven. Then strain the stock through cheesecloth.
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.
11. Heat the pan. Season the wadjunken with salt and pepper.
12. Sear the meat on all sides until it caramelizes, remove from the pan and set aside to cool.
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.
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.
15. Remove from the water bath, leave to cool and press between two trays for at least 12 hours.
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.
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.
18. Set the oysters aside for serving.
19. Prepare a water bath at 62 °C.
20. Wrap the oysters in baking paper, place in a sous vide bag and cook in the water bath for 50 minutes.
21. Remove from the water bath and cool in ice water. Open the oysters and keep the juice and shell.
22. Open the oysters and keep the juice.
23. Mix the oysters with half their juice and lemon juice and slowly add the oil.
24. Once the emulsion is thick and creamy, season with salt. For a better texture, add a little more oyster juice if necessary.
25. Store in the fridge for a maximum of 24 hours.
26. Finely blend the oysters and oyster liqueur in the Thermomix and season with salt.
27. Add the tapioca flour and silver powder and mix in the Thermomix at 90 °C for 30 minutes.
28. Spread on silicone mats and leave to dry for 20 minutes at 70 °C.
29. Fry the dried oyster crackers until they pop open. Flatten, cut into an oyster shape and sprinkle with fried sea lettuce.
30. Reduce the fish stock by a quarter in a pan.
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.
32. Pass through a sieve, pour into a whipping siphon and store in a bain-marie at 60 °C.
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.
34. Cut the braised beef into squares.
35. Wrap a thin slice of Wagyū around the poached oyster and place on top of the beef.
36. Blanch the large and small oyster leaves and place on the beef in the same way.
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.
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.