- River Fowey Oysters
- Grelot Onions
- Pomme Puree
- Pickled Red Onion
- 20g Sugar
- 40g Cabernet Sauvignon Vinegar
- 60g Water
- 1 Red Onion
- Beef Cooking Liquor
- 600g Beef Trimmings
- 1x bottle of red wine
- 1x bottle of Port
- 3 Carrots
- 5 Shallots
- 1 Garlic split in half
- ¼ Thyme
- 2 Bay leaf
- 2 litre chicken stock
- 2 litre Veal Stock
Lincoln Red Bolar, Fowey Oyster, Grelot Onion, Beef Liquor by Russell Bateman
Russell Bateman
28th March 2014
Lincoln Red Bolar, Fowey Oyster, Grelot Onion, Beef Liquor by Russell Bateman
As an incredibly popular meat within the UK, beef recipes are vast and varied. With a range of beef cuts to consider as well as cooking methods and flavour pairings, beef recipes are varied in flavour, texture and preparation time - give this one a try for yourself! Lincoln Red Bolar, Fowey Oyster, Grelot Onion, Beef Liquor by Russell Bateman. Photography by John Arandhara-Blackwell.
Ingredients
Method
River Fowey Oysters
Bake oysters in their shell.
Grelot Onions
Poached grelot onions in boiling salted water and refresh in Ice water.
Cut down the centre and place directly onto the stove top to achieve a charred flavour.
Pomme Puree
Boil 1kg of ratte potatoes in salted water until tender. Once tender peel and pass through a drum sieve. Reheat in a heavy bottom pan and add boiling milk and diced butter until you achieve the required consistency, Season to your taste.
Pickled Red Onion
Bring all ingredients to the boil and leave to cool down. Once cold add your thinly sliced red onion. Vac-pac on full pressure and leave over-night before use.
Beef Cooking Liquor
Method;
Marinade the beef in the red wine for 24 hours
Strain the meat the next day and pat it dry
Season and colour the beef in hot oil
Remove from the pan and colour the vegetables
Deglaze the pan with Port and reduce to a glaze, add the red wine and reduce by ½
Add the meat back to the pan and pour on the stocks
Bring to the boil and skim
Cover with a piece of greaseproof and place in the oven until the meat is completely tender
Pass the sauce through a fine sieve twice and through a double muslin twice. Finish with confit shallots, chopped chives and dice veal tongue.
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