This is the third and final recipe that uses the classic combination of beef and oysters. I was so dubious about it at first but now I relish and look forward to recipes like this. This one is a simple stew that is easy to prepare and uses few ingredients. It probably was at its peak of popularity in Victorian times – I have mentioned before a few times how oysters were so cheap they were used as a seasoning. The final product isn’t overly fishy as one might expect.
This will feed between 3 and 5 people depending upon greediness.
Start with your oysters; you need to prepare 18 of the buggers. However, this is only if you are using the small British ones, if you are using the large Pacific or Atlantic ones, you can get away with half or even a third of the amount. Luckily, being in the USA at the moment it is pretty easy to find the little bivalves pre-shucked in tubs in their own liquor. If you can’t get hold of the pre-shucked kind, I hear you can easily open them by putting them flat side up in the freezer and when the oysters fall asleep they open up. I have never tested this so it may all be nonsense. However you get your oysters, make sure you drain them well through a sieve and keep the liquor.
Next, the beefsteak – any kind ‘will do for this recipe, from chuck to rump’ – you need 1 ½ pounds in all. Cut it into large neat pieces and season well with salt and pepper. Melt 2 ounces of butter in a large deep pan with a lid and brown the beef, in batches if necessary. Once that job is done, add around ½ pint of water and the oyster liquor. Cover, bring to a simmer and cook until tender between one hour and 90 minutes depending on the cut of meat.
Whilst it gently bubbles away, mash together ½ ounce of butter with a rounded teaspoon of flour. When the meat is ready, add 2 ounces of port and stir the butter and flour mixture in small knobs until the sauce thickens. You might not want to add it all. I like a sauce on the thick side so I did. Don’t let the sauce boil hard though. Next add the oysters – if large, cut into two or three pieces – and season with salt and pepper. Heat the oysters through for a couple of minutes – no longer, or they’ll be rubbery.
‘Serve very hot’, says Griggers, with triangles of bread fried in butter ‘tucked around the sides’.
#338 Beefsteak Stewed with Oysters. I love this combination so much! What a shame there are no more recipes left like this. The water had become a rich but not overpowering sauce that goes so well with the iodine-scented oysters. The fried bread was a great contrast in texture and the recipe is so easy and quick compared to a pie or pudding too. It is such a shame that oysters are so expensive. I am wondering if mussels could be used as a substitute. This one is going to remain a staple whilst I am in the USA where oysters are cheap! 10/10.