Oyster blade of beef with celeriac, pickled walnuts and bone marrow

AT A GLANCE

  • Serves 4 people

  • 1.6 kg piece oyster blade
  • 2 tbsp olive oil, plus extra for drizzling
  • 3 litres veal stock
  • 100 ml good-quality balsamic vinegar, plus extra for seasoning
  • 50 gm dried porcini mushrooms
  • 1 each thyme sprig and rosemary sprig
  • 20 gm (¼ cup) finely grated horseradish
  • To serve: wood sorrel (optional; see note)
  •  
  • Baked celeriac
  • 500 gm celeriac (about 1 large), cut into 8 wedges
  • 2 tbsp olive oil
  • 3 thyme sprigs, leaves picked
  •  
  • Celeriac purée
  • 500 gm celeriac (about 1 large), diced
  • 250 ml (1 cup) milk
  • 50 gm butter
  •  
  • Bone-marrow crust
  • 100 gm chestnut mushrooms, trimmed
  • 100 gm small Swiss brown mushrooms, quartered
  • 1½ tbsp olive oil
  • 100 gm diced bone marrow (see note)
  • 80 gm pickled walnuts (about 3; see note), coarsely chopped
  • 30 gm unsalted butter
  • 30 gm panko crumbs
01   Season beef well all over, then set aside at room temperature to season (2 hours).
02   Preheat oven to 120C. Preheat a charcoal barbecue (or a char-grill pan) to high heat, drizzle beef with 1 tbsp oil and cook, turning once, until well caramelised (3 minutes each side). Transfer to a casserole and add stock, vinegar, dried mushrooms and herbs. Bring to the simmer over medium-high heat, cover, then braise in oven until very tender (4-5 hours). Cool in stock (1 hour), remove beef (reserve stock), wrap in plastic wrap, refrigerate until chilled (1-2 hours), trim ends, slice into 4 pieces and bring to room temperature.
03   Strain reserved stock through a fine sieve, transfer 800ml to a large frying pan over high heat (reserve remainder for another use) and reduce to 150ml (20-25 minutes). Season to taste and add vinegar to taste.
04   Meanwhile, for baked celeriac, increase oven to 165C. Season celeriac to taste, drizzle with oil, sprinkle with thyme, wrap wedges individually in foil, bake until tender (40-50 minutes) and keep warm.
05   Meanwhile, for celeriac purée, combine celeriac, milk and butter in a saucepan, season to taste, bring to the boil over medium-high heat and cook until celeriac is tender (15-20 minutes). Transfer to a blender, blend until smooth, strain through a fine sieve, keep warm.
06   For bone-marrow crust, scatter chestnut mushrooms on one tray and Swiss brown mushrooms on a second tray, drizzle with oil and roast until golden and tender (20 minutes for chestnut mushrooms; 10 minutes for Swiss brown mushrooms). Dice mushrooms, combine in a bowl with bone marrow and walnuts, set aside. Heat butter in a frying pan over medium heat, add panko crumbs, stir until golden (2-3 minutes) and set aside.
07   Heat remaining oil in a non-stick ovenproof frying pan over medium heat, add beef and cook, turning once, until warmed through (1-2 minutes each side). Top with mushroom mixture and transfer to oven to warm through (8-10 minutes).
08   Spoon celeriac purée onto plates, top with horseradish, spoon sauce over, top with beef, scatter with panko crumb mixture and serve warm with baked celeriac.
Note Wood sorrel is a wild weed that grows in many gardens. It’s available from select farmers’ markets. Bone marrow is available from select butchers but will need to be ordered; some butchers will remove the marrow for you. Pickled walnuts are available from select delicatessens.

This recipe is from the June 2012 issue of Australian Gourmet Traveller.

Recipe:

BRETT GRAHAM, THE LEDBURY, LONDON

Photography:

BEN DEARNLEY

Styling:

GERALDINE MUÑOZ

Drinking Suggestion:

BIG, MEATY RED WITH SPICY CHARACTERISTICS, SUCH AS THE 2009 SAMI-ODI UKAIPO + DALLWITZ SYRAH. , suggested by LUKE ROBERTSON

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