At The Harwood Arms, Brett Graham uses black Angus beef for this dish. It's important that the meat you use is well-marbled. You'll need to begin this recipe a day ahead.
- 1.6 kg piece oyster blade
- 2 tbsp olive oil, plus extra for drizzling
- 3 litres veal stock
- 100 ml good-quality balsamic vinegar, plus extra for seasoning
- 50 gm dried porcini mushrooms
- 1 each thyme sprig and rosemary sprig
- 20 gm finely grated horseradish (¼ cup)
- To serve: wood sorrel (optional; see note)
- 500 gm celeriac (about 1 large), cut into 8 wedges
- 2 tbsp olive oil
- 3 thyme sprigs, leaves picked
- 500 gm celeriac (about 1 large), diced
- 250 ml milk (1 cup)
- 50 gm butter
- 100 gm chestnut mushrooms, trimmed
- 100 gm small Swiss brown mushrooms, quartered
- 1½ tbsp olive oil
- 100 gm diced bone marrow (see note)
- 80 gm pickled walnuts (about 3; see note), coarsely chopped
- 30 gm unsalted butter
- 30 gm panko crumbs
- 1Season beef well all over, then set aside at room temperature to season (2 hours).
- 2Preheat oven to 120C. Preheat a charcoal barbecue (or a char-grill pan) to high heat, drizzle beef with 1 tbsp oil and cook, turning once, until well caramelised (3 minutes each side). Transfer to a casserole and add stock, vinegar, dried mushrooms and herbs. Bring to the simmer over medium-high heat, cover, then braise in oven until very tender (4-5 hours). Cool in stock (1 hour), remove beef (reserve stock), wrap in plastic wrap, refrigerate until chilled (1-2 hours), trim ends, slice into 4 pieces and bring to room temperature.
- 3Strain reserved stock through a fine sieve, transfer 800ml to a large frying pan over high heat (reserve remainder for another use) and reduce to 150ml (20-25 minutes). Season to taste and add vinegar to taste.
- 4Meanwhile, for baked celeriac, increase oven to 165C. Season celeriac to taste, drizzle with oil, sprinkle with thyme, wrap wedges individually in foil, bake until tender (40-50 minutes) and keep warm.
- 5Meanwhile, for celeriac purée, combine celeriac, milk and butter in a saucepan, season to taste, bring to the boil over medium-high heat and cook until celeriac is tender (15-20 minutes). Transfer to a blender, blend until smooth, strain through a fine sieve, keep warm.
- 6For bone-marrow crust, scatter chestnut mushrooms on one tray and Swiss brown mushrooms on a second tray, drizzle with oil and roast until golden and tender (20 minutes for chestnut mushrooms; 10 minutes for Swiss brown mushrooms). Dice mushrooms, combine in a bowl with bone marrow and walnuts, set aside. Heat butter in a frying pan over medium heat, add panko crumbs, stir until golden (2-3 minutes) and set aside.
- 7Heat remaining oil in a non-stick ovenproof frying pan over medium heat, add beef and cook, turning once, until warmed through (1-2 minutes each side). Top with mushroom mixture and transfer to oven to warm through (8-10 minutes).
- 8Spoon celeriac purée onto plates, top with horseradish, spoon sauce over, top with beef, scatter with panko crumb mixture and serve warm with baked celeriac.
Note Wood sorrel is a wild weed that grows in many gardens. It's available from select farmers' markets. Bone marrow is available from select butchers but will need to be ordered; some butchers will remove the marrow for you. Pickled walnuts are available from select delicatessens. This recipe is from the June 2012 issue of Australian Gourmet Traveller.
Drink Suggestion: Big, meaty red with spicy characteristics, such as the 2009 Sami-Odi Ukaipo + Dallwitz Syrah. Drink suggestion by Luke Robertson