Black Angus Oyster Blade | Sellerie Biercreme Heuasche Zwiebelgewächse Sous Vide

  • Black Angus Oyster Sous VideBlack Angus Oyster Blade
Nicolas Rathge
Level of difficulty:

Celery beer mousse:
2 celeriac 
300 g Hirter Morchel beer 
200 ml strong vegetable stock
20 g salt 
40 g sugar  
20 g cider vinegar
200 g mascarpone  

Beer reduction:
100 g sugar  
400 ml Hirter Morchel beer
40 g champagne vinegar
1 stalk lemon grass
1 clove garlic

Pickled onions (Sous Vide):
10 small red pearl onions 
20 silverskin onions 
2 stalks leek

Hay ash:
200 g herb hay

Black Angus oyster blade:
2 kg black Angus oyster blade 
Hay ash (see above)


Celery beer mousse:
Peel the celeriac and dice into 1x1 cm cubes. Place in a pot with the Hirter Morchel beer, vegetable stock, salt, sugar, cider vinegar and a little water. Stew, covered, until soft. Put in a Thermomix and mix on high for 5 minutes. Add mascarpone and season. Pass through a sieve and keep warm.

Beer reduction:
Caramelize the sugar. Douse with beer. Add vinegar, lemongrass and garlic. Reduce until the sauce thickens. Season with champagne vinegar and strain.

Pickled onions (Sous Vide):
Peel onions and separate the individual pieces. Vacuum seal with a little oil and the herbs. Cook for 35 minutes at 52 ° in the fusionchef Sous Vide water bath

Hay ash:
Light the hay on fire in a fireproof container and smother it 4-5 times. Press through a fine sieve.

Black Angus oyster blade:
Clean meat and season heavily with the hay ash. Sauté whole. Cook in the oven at 90 °C until a core temperature of maximum 48 °C is reached. Stand for 5 minutes and place in the Hold-o-mat before sautéing again. Baste with rosemary, garlic and thyme.

This recipe from the qualifying round of “JUNGE WILDE 2019” was kindly provided by Nicolas Rathge (finalist). Photo: ©ROLLING PIN