- 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.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
