Braised beef with stout and oysters
This traditional Irish dish shows off the country’s best ingredients, featuring soda bread, stout and oysters.
For the braised beef
For the oyster soda bread
Preheat the oven to 180C/160C Fan/Gas 4.
For the braised beef, heat the oil in a casserole dish placed over a high heat. Add the beef and seal on all sides until coloured. Remove the beef using a slotted spoon and set aside. Add the onion, celery, garlic, thyme and bay leaf to the dish and cook for 2–3 minutes. Add the tomato purée and cook for a further 2 minutes.
Return the meat to the casserole dish and pour in the stock and stout. Cover and cook in the oven for 2–3 hours, or until the beef is very tender. Once cooked, set aside the meat, strain the stock and place in a saucepan over a low heat until reduced to a thick consistency.
Cook the potatoes in boiling, salted water for 10–15 minutes, or until tender. Drain and set aside.
For the oyster soda bread, heat 1 tablespoon of the butter in a small frying pan. Add the soda bread and fry until crispy. Stir in the Dijon mustard and sprinkle with the chopped parsley.
Heat the remaining butter in a small frying pan and sauté the oysters. Stir in the lemon juice, garlic, tarragon and potatoes. Combine together with the soda bread pieces and set aside.
Divide the oyster bread and potatoes between four wramed bowls. Top with the beef and spoon over the reduced stock. Scatter over the herbs and serve.