by Chef Edward Siew Miso Braised Australian Beef Oyster Blade and Spiced Flat Iron Steak

Method

Miso Braised Beef Oyster Blade

1. Cut the beef oyster blade head portion into 1-inch pieces.

2. Pat dry the beef oyster blade cubes, then season with salt and crushed black pepper.

3. Heat a deep pot with olive oil and sear the seasoned beef oyster blade cubes until browned, then set them aside

4. In the same pot, sauté carrots, onions, and garlic until lightly browned.

5. Add miso paste and sauté for another minute.

6. Next, add unsalted butter to melt, then add flour and cook for an additional minute.

7. Pour mirin, white wine, and soy sauce into the same pot, and scrape off any fond from the bottom.

8. Lastly, combine the seared beef oyster blade into the pot and stir well, then cover with a lid.

9. Preheat the oven to 180°C and place the pot to slow braise for 1.5 hours.

10. Once ready, remove from the oven, separate the braised beef oyster blade cubes, and strain the sauce.

11. Shred the braised beef oyster blade cubes while hot, and fold in the strained sauce until reaching the desired consistency.

Mushroom Duxelle

1. Use a food processor to finely blend the brown button mushrooms into small bits. Be careful not to blend them into a paste.

2. Preheat a non-stick sauté pan over medium-high heat with butter and oil.

3. Sauté the processed brown button mushrooms for 10 minutes, or until the liquid has evaporated.

4. Then, add thyme leaves and season with salt and black pepper according to taste.

5. Set the mixture aside for later use.

Potato Gratin

1. Peel the potatoes and, using a mandoline, thinly slice them to a thickness of 1mm.

2. Season the cream with salt and set it aside.

3. On a shallow roasting tray (12 cm by 20 cm) lined with parchment paper, arrange the thinly sliced potatoes evenly, alternating between layers of potatoes and pouring seasoned cream until reaching a thickness of about 1 cm.

4. Place another similar-sized tray on top of the layered potatoes to weigh them down, preparing them for roasting.

5. Preheat the oven to 140°C and place the tray to slow roast for 1 hour, or until the potatoes are tender.

6. Using a ring cutter, cut out disks from the roasted potatoes, then finely grate Parmesan cheese over the top. Set aside for later use.

Assembly of Miso Braised Beef Oyster Blade with Mushroom Duxelle & Potato Gratin

1. Using a ring mould, spoon the braised beef oyster blade into the mould as the base layer.

2. Next, layer with the cooked mushroom duxelles, and finally, place the potato gratin disk over the top.

3. Preheat the oven to 200°C, then gratinate the stacked tower in the oven for 3 minutes.

4. Remove the tower from the oven and unmold it from the ring mould. It is now ready to be served.

Spiced Flat Iron Steak

1. Prepare the beef oyster blade by removing the flat iron steaks from the mid to tail end.

2. Combine paprika powder, cumin powder, garlic powder, coriander powder, finely chopped rosemary, salt, and black pepper to create a spice rub.

3. Season both sides of the beef flat iron steak with the spice rub.

4. Heat a pan over high heat until it's preheated, then sear the spiced flat iron steaks on both sides until they reach the desired internal temperature of 48°C.

5. Remove the steaks from the heat and loosely cover them with aluminium foil, allowing them to rest until the internal temperature reaches 52~54°C.

Parsley Mint Zhoug

1. Place parsley, mint, cumin powder, minced garlic, lemon juice, and macadamia oil in a blender. Blend until a fine paste forms.

2. Season the mixture with salt and fold in brunoised red chilli. Set aside for later use.

Orange Glazed Baby Carrots

1. Peel and trim the baby carrots.

2. Blanch the baby carrots in a pot of seasoned water until they are tender.

3. Preheat a non-stick pan over medium heat and add unsalted butter until melted.

4. Pour in the orange juice and add the orange peel, stirring until emulsified.

5. Add thyme sprigs and the blanched baby carrots to the pan to cook and coat them. Season with salt, then set aside.

Sauteed Broccolini

1. Trim the broccolini to the desired size.

2. Blanch the broccolini in a pot of seasoned water for 20 seconds.

3. Preheat a non-stick pan over medium heat and add unsalted butter and olive oil until melted.

4. Sauté the blanched broccolini in the pan and season with salt and black pepper. Then, set it aside.

Parsnip Puree

1. Peel and thinly slice the parsnip.

2. Place the sliced parsnip into a pot and cover it with milk. Bring to a simmer and cook for 20 minutes until the parsnips are soft.

3. Strain the parsnips, reserving the liquid.

4. Blend the cooked parsnips with unsalted butter and some of the reserved liquid from the pot until you reach the desired consistency.

5. Season with salt to taste.

Pickled Daikon

1. Combine water, apple cider vinegar, red wine vinegar, sugar, and salt until they are fully dissolved.

2. Using a mandoline set to the thinnest setting, slice the daikon, then cut out the desired size with a ring cutter.

3. Allow the daikon disks to pickle for 30 minutes until they are lightly stained with a red hue.

Assembly of Spiced Flat Iron Steak with Parsley Mint Zhoug, Orange glazed Baby Carrots, Sauteed Broccolini, Parsnip Puree and Pickled Daikon.

1. Arrange the gratinated miso-braised beef oyster blade tower on the plate.

2. Position the seared spiced flat iron steak on the plate.

3. Add a dollop of parsnip puree to the plate.

4. Plate the orange-glazed baby carrots, sautéed broccolini, and pickled daikon on the plate.

5. Spoon some Parsley Zhoug over the spiced flat iron steak.

6. Garnish with red vein sorrel cress, pea shoot cress, scarlet mustard cress, and nasturtium leaves.