Moredough Beef Stock | Bunbury Farmers Market

Moroccan Oyster Blade

Ingredients:

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

Method:

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

Note:

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Red Wine Ragu

Ingredients:
1 whole Scotch Fillet roughly chopped
1 bottle Red Wine
500ml Moredough Beef Stock
1 pack of Mancini Pasta of your choice
Extra olive oil and parmesan for serving

Method:
Preheat your oven at 150 degrees.
Place Scotch Fillet in an ovenproof dish.
Pour over red wine and beef stock.
Cover with gladbake and then alfoil.
Place in the oven and cook for 4 hours. Stirring once.
Cook your Mancini Pasta by the method on the packaging.
Stir Ragu mixture through your cooked pasta.
Serve drizzled with olive oil and grated parmesan.

Serves: 6

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: