Braised Oyster Blade Recipe
Prep the meat by removing the silver skin from the bottom of the cut, you can leave the fat on the top part. Cut into steak at approximately 250 grams per piece.Β
INGREDIENTS
- 2kg of Oyster Blade
- 3 tablespoons olive oil
- 1 brown onion (125g), thinly sliced
- 1 spring fresh rosemary
- 2 cloves garlic, smashed, peeled
- 1 tablespoon Balsamic Vinegar
- 2 cup Beef Stock or veal Jus,
- 2 cups red wine
- 6 medium potatoes
- 1 tablespoon garlic salt
- 2 tablespoons butter
- 1/4 cup heavy cream
METHOD
To prepare the braised beef: Position the rack in the centre of the oven and preheat the oven to 150C (130C fan). Season the beef with salt and pepper. Heat a heavy medium casserole pot over medium-high heat. Add 2 tablespoons of the oil, then add the beef and cook, turning as needed, for about 10 minutes, or until the beef is brown on all sides. Remove the beef from the pot and pour off all but 1 tablespoon of the oil.
Add the onion, rosemary, and garlic to the pot and cook, stirring to scrape up the brown bits on the bottom of the pot, for about 8 minutes, or until the onion is golden. Reduce the heat to medium, add the vinegar and then the stock, stirring to scrape up any remaining brown bits. Return the beef to the pot and the wine to just cover the meat. Cover the pot with a lid and transfer it to the oven. Braise for about 2 hours, or until the meat is almost tender. Transfer the pot the stove top, carefully remove the lid. Increase the oven temperature to 260C (240C fan).
Allow the beef mixture to simmer uncovered, over medium heat for about 30 minutes, or until the beef is tender and the sauce has reduced to about one quarter of its original volume.
In the meantime, peel and chop potatoes into 2cm cubes and place in a pot with water, just covering the top. Boil for 20 minutes or until soft. Drain from the water and mash with 1 tablespoon of garlic salt, 2 tablespoons of butter and 1/4 cup of heavy cream.
Remove the rosemary stem from the beef mixture and season well with salt and pepper.. Serve the oyster blade steaks on top of a large spoonful of mash, cover generously with the sauce.
You can find the Oyster Blade on our Black Angus Beef Collection