Ingredients

• 2 tbsp olive oil
• 1 kg/2lb 4oz shin of beef
• cut into 2cm/¾ in pieces
• 2 onions
• finely chopped
• 3 celery sticks
• finely chopped
• 2 garlic cloves
• finely chopped
• 1 thyme sprig
• leaves removed
• 1 bay leaf
• 1 tbsp tomato purée
• 250ml/9fl oz veal or beef stock
• 440ml/16fl oz Irish stout
• 50g/1¾oz butter
• 2 potatoes
• peeled
• and cubed
• 2 slices Irish soda bread
• crusts removed and cut into small triangles
• 2 tsp Dijon mustard
• 1 tbsp finely chopped fresh flatleaf parsley
• 3 fresh oysters
• shucked
• 1 tsp lemon juice
• 1 garlic clove
• finely chopped
• 1 tsp finely chopped fresh tarragon
• 2 tbsp snipped fresh chives
• 2 tbsp fresh chervil leaves
• 2 tbsp fresh tarragon leaves

Directions

• 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.