To cook the beef in the cooking liquid:
For the cooking liquor blend all ingredients in a blender, bring to the boil and pass through a fine sieve into a bowl, then set aside. Vac- pack the beef with 600ml of the cooking liquor and cook for 16 hours at 75*, in a water bath.
Once cooked, drain the cooking liquid off the meat (keep the liquid to the side for later use). Once the meat is chilled, cut into four portions, then grill each piece on charcoal just before serving.
Pear puree
Dice the pears. Cook the pear pieces in boiling water, with the ascorbic acid, until soft. Then puree and pass through a fine sieve.
Beef sauce
Reduce the remaining cooking liquid you set aside earlier by half. Sautee the diced mushrooms and add to the liquid.
Kimchi
Put the cabbage leaves in a large bowl and sprinkle evenly with the salt. Allow to ferment for 4 hours, then turn the cabbage and leave for another 4 hours, uncovered at room temperature. Rinse in cold water and drain well.
Place the dried oysters, ginger, sugar, chilli flakes and pear juice in a blender and puree into a smooth paste. Combine with the shrimp, spring onions, garlic and daikon. Mix well and rub on the cabbage, leaf by leaf, layering as you go. Place the cabbage in an airtight container and press down to remove any air and allowing the seasoning mixture to rise above the level of the cabbage. Leave to ferment refrigerated until ripe to taste (approximately 24 hours).
Smoked onions
Cook the onions in their own skins until soft in simmering water. Drain the water off and thoroughly dry the onions. Peel the skin off the onions, cut them in half and char-grill them and season with smoked salt.
To finish and Serve
Before serving, grill the beef on each side, heat up the sauce with the mushrooms and the pear puree then baste the meat with the glazed and reduced cooking liquid. Garnish with pear puree, kimchi and smoked onions.