Beef Cheek/Oysters recipe by John Freeman, Head chef at Restaurant Sat Bains
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! The secret of the dish is the marinade: you need to make sure you marinate in a good quality beer, and then cook the beef in the pressure cooker very gently. You’ll end up with an unctuous and tender piece of cheek. There’s an emulsion of oysters, so you get a great umami hit, and then the dish is finished with some sea vegetables, and onions marinated in pickling juice. When it's in season it's available to pre-order at Restaurant Sat Bains, even if it's not on the current menu, with 5 days notice.FINISHING THE DISH AND PRESENTATIONWe haven't put any emphasis on presentation because we want you to create your own interpretation of the dish. Alternatively you can follow the example shown here.
Source: The Staff Canteen
Ingredients
- For the Marinade
- bottles of Roaring Meg beer
- sprigs of thyme
- sprigs of rosemary
- juniper berries, crushed
- of garlic, crushed
- honey
- Aspall’s organic apple cyder vinegar
- For the beef cheek
- beef cheek, silver skin and sinew removed, cut into 10 portions
- brown chicken stock – see basics
- white chicken stock – see basics
- For the pickled shallots
- large shallot, thinly sliced on a mandoline
- pickling juice – see basics
- For the sea vegetables
- sea purslane
- rock samphire
- stone crop
- For the oyster emulsion
- egg yolks
- oysters
- squeeze of lemon juice
- parsley oil – see basics
- fine salt to taste
- Basics
- Brown chicken stock/
- chicken wings
- sunflower oil
- unsalted butter
- tomato purée
- White chicken stock
- whole chickens
- shallots chopped
- Parsley oil
- parsley
- of salt
- Pickling juice
- caster sugar
- white wine vinegar