Smoked Wagyu, Oysters and Greens

Name: Smoked Wagyu, Oysters and Greens
Yield: Serves 10
Cuisine: France
Ingredients: olive oil, to emulsify; 30 g (1 oz/1 bunch) tarragon; 1 kg (2 lb 4 oz) sugar; 500 ml (17 fl oz/2 cups) thin (pouring) cream; 70 g (2½ oz/1 bunch) sorrel; 80 g (2¾ oz) salted butter, plus extra (if needed); 200 g (7 oz) artisanal bread, frozen; 150 g (5½ oz/1 bunch) parsley; 2 litres (70 fl oz/8 cups) rice vinegar; samphire and in-season wild greens, to serve; fleur de sel, to serve; 300 g (10½ oz) Lebanese (short) cucumber, thinly sliced; 2 lemons, juice, to serve; 10 oysters, cut into bite-size pieces; 800 g (1 lb 12 oz) wagyu beef, fat and sinew removed, cut into 8 × 15 cm (3¼ × 6 inch) pieces

Preparation info

Serves
10

Difficulty
Complex

Appears in

Bistronomy

By Katrina Meynink

Published 2014

About

Ingredients

500 g (1 lb 2 oz) sawdust
800 g (

Europe
France
Main course
Mediterranean

Method

Preheat a coal-bedded kettle barbecue to low heat and set up for indirect grilling, using the top rack. Add one-quarter of the sawdust around the coals and cook until smoke appears. Place the beef on the top rack and smoke, adding extra sawdust as required, for approximately 4 minutes each side. Remove from the heat, roll the beef in plastic wrap and freeze for up to 3 hours or until firm enoug