Beef and Oyster

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

Instructions

  1. Step 1

    Remove the fat and tendons, set aside the fat.
  2. Step 2

    Cut the meat into 100 g pieces. Use the leftover meat for the sauce.
  3. Step 3

    Freeze a portion of meat, then cut into thin slices for the oyster wrap.
  4. 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.
  5. 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 aside
  6. Step 6

    Add the onions and caramelize lightly. Add the carrots, mushrooms, garlic and shallots and simmer for a further five minutes.
  7. Step 7

    Add the Guinness, grilled and dried shiitake and the browned beef. Bring everything to the boil and simmer for two hours.
  8. Step 8

    Strain the finished stock through a fine sieve and leave to cool quickly in a deep bowl.
  9. Step 9

    Remove the fat from the surface and reduce the stock by half in the oven. Then strain the stock through cheesecloth.
  10. 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.
  11. Step 11

    Heat the pan. Season the wadjunken with salt and pepper.
  12. Step 12

    Sear the meat on all sides until it caramelizes, remove from the pan and set aside to cool.
  13. 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.
  14. 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.
  15. Step 15

    Remove from the water bath, leave to cool and press between two trays for at least 12 hours.
  16. 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.
  17. 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.
  18. Step 18

    Set the oysters aside for serving.
  19. Step 19

    Prepare a water bath at 62 °C.
  20. Step 20

    Wrap the oysters in baking paper, place in a sous vide bag and cook in the water bath for 50 minutes.
  21. Step 21

    Remove from the water bath and cool in ice water. Open the oysters and keep the juice and shell.
  22. Step 22

    Open the oysters and keep the juice.
  23. Step 23

    Mix the oysters with half their juice and lemon juice and slowly add the oil.
  24. Step 24

    Once the emulsion is thick and creamy, season with salt. For a better texture, add a little more oyster juice if necessary.
  25. Step 25

    Store in the fridge for a maximum of 24 hours.
  26. Step 26

    Finely blend the oysters and oyster liqueur in the Thermomix and season with salt.
  27. Step 27

    Add the tapioca flour and silver powder and mix in the Thermomix at 90 °C for 30 minutes.
  28. Step 28

    Spread on silicone mats and leave to dry for 20 minutes at 70 °C.
  29. Step 29

    Fry the dried oyster crackers until they pop open. Flatten, cut into an oyster shape and sprinkle with fried sea lettuce.
  30. Step 30

    Reduce the fish stock by a quarter in a pan.
  31. 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.
  32. Step 32

    Pass through a sieve, pour into a whipping siphon and store in a bain-marie at 60 °C.
  33. 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.
  34. Step 34

    Cut the braised beef into squares.
  35. Step 35

    Wrap a thin slice of Wagyū around the poached oyster and place on top of the beef.
  36. Step 36

    Blanch the large and small oyster leaves and place on the beef in the same way.
  37. 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.
  38. 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.