Beef and Oyster

• Remove the fat and tendons, set aside the fat.
• Cut the meat into 100 g pieces. Use the leftover meat for the sauce.
• Freeze a portion of meat, then cut into thin slices for the oyster wrap.
• 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.

• 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
• Add the onions and caramelize lightly. Add the carrots, mushrooms, garlic and shallots and simmer for a further five minutes.
• Add the Guinness, grilled and dried shiitake and the browned beef. Bring everything to the boil and simmer for two hours.
• Strain the finished stock through a fine sieve and leave to cool quickly in a deep bowl.
• Remove the fat from the surface and reduce the stock by half in the oven. Then strain the stock through cheesecloth.
• 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.

• Heat the pan. Season the wadjunken with salt and pepper.
• Sear the meat on all sides until it caramelizes, remove from the pan and set aside to cool.
• 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.
• 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.
• Remove from the water bath, leave to cool and press between two trays for at least 12 hours.

• Reduce the cooking liquid from the braised beef with the Guinness, wine and beef stock in a pan until a glazed consistency is achieved.
• 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.
• Set the oysters aside for serving.

• Prepare a water bath at 62 °C.
• Wrap the oysters in baking paper, place in a sous vide bag and cook in the water bath for 50 minutes.
• Remove from the water bath and cool in ice water. Open the oysters and keep the juice and shell.

• Open the oysters and keep the juice.
• Mix the oysters with half their juice and lemon juice and slowly add the oil.
• Once the emulsion is thick and creamy, season with salt. For a better texture, add a little more oyster juice if necessary.
• Store in the fridge for a maximum of 24 hours.

• Finely blend the oysters and oyster liqueur in the Thermomix and season with salt.
• Add the tapioca flour and silver powder and mix in the Thermomix at 90 °C for 30 minutes.
• Spread on silicone mats and leave to dry for 20 minutes at 70 °C.
• Fry the dried oyster crackers until they pop open. Flatten, cut into an oyster shape and sprinkle with fried sea lettuce.

• Reduce the fish stock by a quarter in a pan.
• 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.
• Pass through a sieve, pour into a whipping siphon and store in a bain-marie at 60 °C.

• 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.
• Cut the braised beef into squares.
• Wrap a thin slice of Wagyū around the poached oyster and place on top of the beef.
• Blanch the large and small oyster leaves and place on the beef in the same way.
• Heat the beef and oyster consommé and pour into a glass. Pour the oyster sauce over the beef sauce to imitate the Guinness foam.
• Place some oyster emulsion in dots on the plate next to the beef and finish with a dot of beef sauce in the middle.

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