Poached Blackmore Wagyu, Roasted Whole-Bean Miso, Caramelised Angasi Oysters, Lactic Acid Fermented Scorzonera


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By Peter Gilmore

Published 2014

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David Blackmore’s highly marbled, intensely flavoured Wagyu beef needs equally strong, assertive accompaniments. The idea of serving beef with salty caramelised oysters is a slightly unusual one but has its roots in the 1970s Australian classic ‘carpetbag steak’. The salty sweet flavour of oysters in this recipe is not far removed from stir-fried beef and oyster sauce. In fact, the roasted whole-bean miso I use in this recipe is a hybrid of the ancient traditions of fermented black soybeans and Japanese whole-bean miso. The flavours of fermentation in both the miso and the scorzonera create strong umami-rich flavours to complement the beef. To complete the circle, scorzonera is often referred to as oyster plant, because its flavour is reminiscent of oysters.

To Finish

Shuck the oysters, place them on a tray and refrigerate until required. Drain the scorzonera and squeeze out any excess juice. Refrigerate until required.

Reheat the Wagyu beef in a 50°C (120°F) water circulator: this will take approximately 15 minutes.

Drain the fermented beans from the brine and set aside 48 whole beans: choose the nicest looking as these are for the garnish. Finely chop the rest of the beans by hand. Melt 80 g ( oz) of the clarified butter in a non-stick frying pan, add the chopped beans and lightly fry them until golden brown. Set aside and keep warm. In a small saucepan, melt a further 20 g (¾ oz) clarified butter, add the whole beans and lightly sauté to warm through, then set aside and keep warm.

Melt the unsalted butter in a small saucepan and add the drained scorzonera. Toss the scorzonera until it is warmed through but do not allow it to colour. Set aside and keep warm.

Sift the maltose powder over the top of the oysters. Heat a non-stick frying pan until very hot. Brush the pan with the melted clarified butter and sear the oysters, maltose powder side down. Allow the oysters to caramelise for a good 30 seconds. Briefly turn the oysters and allow them to cook on the other side for 10 seconds. Remove the oysters, place on a tray and keep warm.

To Plate

Remove the beef from the cryovac bag and slice it into 8 even portions. Brush the beef with the warmed veal glaze, put the beef pieces on a flat tray and flash in a 200°C (400°F/Gas 6) oven for 30 seconds. Place the beef in the centre of each warmed serving plate. Spoon a tablespoon of the browned, chopped bean miso on top of the beef. Garnish with the whole warmed beans. Place the caramelised oysters on top and a bundle of the warmed scorzonera next to the beef. Serve.

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