Beef cheeks braised with oysters in Red wine (Inspired by Chef Raymond Blanc)

Ingredients:

2 large pieces of beef cheeks

20 Large oysters
1 Cup Flour
Salt and Pepper to season
Butter/olive oil for frying
Mirepoix: 1 large carrot, 4 stalks celery, 2 large brown onions, 6 cloves garlic, 3 stalks spring onion
500g brown mushrooms
1 small can tomato paste
Aromatics: Thyme, Bay leaves, cinnamon, star anise
Liquids: 1 pack Campbells beef stock, 1 bottle Merlot
Equipment: 1 large heavy base pot, 1 slow cooker

Instructions:

(Optional) Add salt, pepper and flour into a large ziplock bag and shake till well mixed.

Place beef cheeks into the ziplock bag and shake till well coated in flour and seasoning.
(OR) Season beef cheeks with salt and pepper
Then, in a heavy base pot, heat oil till smoking then add beef cheeks and brown them till dark and golden then set aside.

Chop up mirepoix and brown mushrooms into small pieces (use food processor for convenience)

Fry them in the heavy base pot scrapping down all the sucs, add tomato paste and fry till fragrant.
Add oysters
When ingredients are tender and semi-caramelised, add wine, stock and aromatics.
Bring to boil.
Boil till volume is reduced to ½ or 1/3.

Meanwhile, heat up slow cooker.

Ladle a couple of spoons of the mixture onto base of slow cooker pot.
Place beef cheeks
Ladle the rest of the mixture over the beef cheeks
Slow cook for at least 8 hours.

Serve with cauliflower mash, asparagus and broccolini fried in bacon fat.