Beef cheek and oysters
Treat yourself this chilly Sunday to a British classic served with a modern twist thanks to Sat Bains, ahead of tomorrow's AA Chef of the Year Award 2016.
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Ingredients
- 2 bottles of Roaring Meg beer
- 2 sprigs of thyme
- 2 sprigs of rosemary
- 10 juniper berries, crushed
- 8 cloves of garlic, crushed
- 50g honey
- 500ml Aspall’s organic apple cyder vinegar
- 3kg beef cheek, silver skin and sinew removed, cut into 10 portions
- 500ml brown chicken stock
- 500ml white chicken stock
- 1 large shallot, thinly sliced on a mandoline
- 50ml pickling juice
- 20g sea purslane
- 20g rock samphire
- 20g stone crop
- 2 egg yolks
- 2 oysters
- Squeeze of lemon juice
- 200ml parsley oil
- Fine salt to taste
- 100 wild garlic flowers
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