By Malcolm Gluck and Mark Hix
OYSTERS WERE ONCE CHEAP AND PLENTIFUL; they would replace the kidneys or bulk up the meat content of the pie to give the gravy a slight taste of the Irish Sea. Serve this with plain mashed potatoes, or add some chopped cooked cabbage and spring onions to the mash to make colcannon.
Two days ahead, put the pieces of beef into a non-reactive bowl with the wine, Guinness, thyme, and bay leaf. Cover with clingfilm and marinate in the refrigerator for 24 hours.
Drain the meat in a colander, reserving the marinade, and dry on some kitchen paper. Heat the oil in a heavy frying pan, lightly flour the meat with half a tablespoon of the flour, season