Guinness-braised short ribs with crispy oyster gremolata and buttermilk

Preheat an oven to 150°C. Heat a generous glug of vegetable oil in a large frying pan. Add the carrots, onions, garlic and tomatoes, along with the peppercorns, juniper berries, cloves and star anise, and fry for 5-10 minutes until coloured

Add the thyme, rosemary and bay leaves, cook for a few more minutes, then pour in the white wine and reduce by half. Add the veal (or chicken) stock, give everything a good stir, then transfer the contents of the pan into a large casserole dish

In the same pan, fry the bacon until coloured, then pour this into the casserole along with any fat. Deglaze the frying pan with a little water, scraping up any bits on the bottom, then add this to the casserole too

Place the frying pan back over a medium-high heat. Season the short ribs liberally with salt and pepper, then colour them all over in the pan until deeply caramelised. Transfer to the casserole dish and drain any leftover fat from the frying pan

Pour the Guinness into the frying pan and simmer for a few minutes to burn off the alcohol, then stir in the treacle. Transfer this to the casserole, then give everything a good stir. Place the lid on the casserole dish and transfer to the oven. Cook for 3-4 hours

While the beef cooks, make the buttermilk sauce. Shuck the oysters and strain their juices into a bowl (set the oysters aside in the fridge to make the gremolata later). Place all the ingredients for the sauce in a blender along with the oyster juices and blitz until smooth. Transfer to a saucepan and gently heat (do not allow to boil). Very gently simmer for 5 minutes, then pass through a fine sieve. Set aside to reheat before serving

When the short ribs have been cooking for 3-4 hours and are very nearly ready, make the oyster gremolata. Take the reserved oysters and cut them in half, then place the flour in 1 bowl, the eggs in another and the breadcrumbs in a third. Coat the oyster halves in flour, then egg then breadcrumbs, ensuring they are completely coated

Bring a deep-fat fryer or deep pan of oil to 180°C. Meanwhile, mix together the chervil, parsley, lemon zest and horseradish, then season with the salt and Espelette pepper

Deep-fry the oysters until crisp, then toss in the herb mix

To serve, pile the short ribs onto a serving platter, ensuring they’re coated in plenty of the reduced sauce. Place the oysters on top, sprinkling over any leftover gremolata. Pour over the buttermilk sauce, garnish with oyster leaves and edible flowers and serve