Main Menu

Braised oyster-blade with Casarecce , crème fraiche , rocket and toasted bread crumbs

Serves
12
Prep
10 hours (overnight)
Cook
3 - 4 hours
Difficulty
Hard
Ingredients.
  • 1 x 1.4-1.7kg oyster blade (muscle only) cut into 1inch cubes
  • 1 carrot peeled and roughly chopped
  • 1 onion peeled and roughly chopped
  • 1 stalk celery trimmed and roughly chopped
  • 1 bottle of pinot noir
  • 3 pieces of orange peel
  • 8 garlic cloves
  • 6 sprigs of thyme
  • ½ cup olive oil
  • ½ cup butter
  • ½ cup brandy
  • 2 cups beef stock- optional
  • Salt
  • Cracked black pepper
  • TO SERVE:
  • 500gms of casarecce pasta cooked till tender
  • 1 cup crème fraiche
  • 100g butter
  • 200g baby rocket
  • ¾ cup freshly grated parmesan cheese
  • ½ cup toasted breadcrumbs
  • Salt
  • Cracked black pepper
Method.
  • Marinate the cubed oyster-blade in the red wine, carrot, celery and onion along with the orange peel, garlic and thyme for a good ½ day in advance, turning the oyster blade after the first 5 hours.
  • After a day of marinating separate the meat from the red wine and vegetables, clarify the wine by placing in a pot and bringing to the boil, skim away any scum that comes to the surface then set aside.
  • Choose an additional large pot which will accommodate all the daube ingredients.
  • Season the well-drained beef cubes with salt and pepper and proceed to brown in butter and olive oil, transferring them to a colander or sieve to drain.
  • Place browned beef into a large pot, scattering the marinated vegetables, orange peel, thyme and garlic evenly throughout, warm the brandy in another pan, ignite it and pour over meat. Stir until the flames die down. Add the beef stock, along with the clarified wine and bring to the boil.
  • Skim the surface and allow the wine to boil gently for a few minutes. Taste, adjust seasoning, cover with a double thickness of greaseproof paper, a lid and braise at 130°C in the oven or very gently on top of the stove until tender, approximately 3-4 hours.
  • Skim off the fat and remove any thyme sprigs.
  • Reduce heat over stove top and continue cooking to reduce cooking liquor by almost half.
  • In a large skillet, warm the cubes of cooked oyster blade in butter, breaking with a fork as they warm, add in a good 2 cups of the braising liquor along with the crème fraiche, cooked casarecce pasta, parmesan and rocket, toss gently, adjust seasoning with more pepper and serve immediately top with toasted breadcrumbs.
back to Recipes
Share:
Pinterest
Facebook
Email
Hungry for more?
abcdef: array(0) { }

Show us your Angus Reserve photos. We’d love to share them! Tag #angusreserve

Get social with us @angusreserve

“Nothing comes close to the quality or consistency of Angus Reserve”
- FAST ED (TV Presenter/ Chef)
“TEXTBOOK MARBLING, LUSCIOUS JUICINESS & SILKY TENDERNESS. REFINED, GENEROUS & ADDICTIVE”
- ELAINE MILLAR (Chief Judge, RQFWS)
2022_FFS_Gold_CMYK
2021_FFS_Gold_CMYK[32]
BrandedBeef_Trophy_CMYK 2020@2x
BrandedBeef_Gold_CMYK_2020@2x
BrandedBeef_Gold_2016@2x
FFA_2014_GoldMedal_Colour@2x
FFA_GoldMedal_2013_Colour@2x

JOIN THE RESERVE

Subscribe to get inside tips, hints & all things Angus Reserve.

Enter your email

ANGUS RESERVE
NH Foods

Producers of Australia’s Premium Beef Range.

nh-foods.com.au

FOLLOW US
Facebook-f Instagram Youtube

Terms of Use     Privacy     ©NH Foods 2024     Site by Red Candy Marketing Agency

Terms of Use     Privacy

©NH Foods 2024

Site by Red Candy Marketing Agency