Moroccan Oyster Blade


1kg oyster blade steaks – 2cm thick

3 brown onions, sliced into rings

3 red capsicums, sliced

3 teaspoons fresh chopped garlic

Olive oil

Salt & Pepper

3 tsp Whittingtons Moroccan Spice

500 mls Moredough Beef Stock

250 mls Verjus


In a deep casserole dish, add the onions, oil, salt and pepper and massage together well to release the juice of the onions – this is critical for the marination of the meat. Add the capsicum, garlic, Moroccan spice and verjus and combine together. Place the oyster blade steaks in the casserole dish, pour over beef stock. Cover and place in fridge for 2hrs. Preheat oven to 180°C. Place in oven and bake for 1 hour reduce heat 160°C , further 45mins – 1hr or until tender. Serve with cous cous or rice.

Serves: 6


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