Oyster Blade Beef Roast | Bunbury Farmers Market

Roasted Oyster Blade & Winter Veg

Ingredients:
1 whole Oyster Blade beef roast (unsliced)
1 tblspn olive oil
Salt & pepper
6 potatoes
6 carrots
6 turnips
3 onions
2 tblspns olive oil
2 tblspns fresh herb of your choice
3 garlic cloves, chopped
Salt & pepper
Moredough gravy of your choice to serve.

Method:
Rub the whole Oyster Blade with the olive oil, salt and pepper and place in an oven bag on a baking dish. Chop the veggies and combine with the oil, herbs, garlic, salt and pepper in a baking dish before covering with foil. Roast the meat and the veg in a 150° oven for 2-3 hours or until tender. Increase the oven to 250°, remove the foil from the veg and split the oven bag open then place everything back in for 15 minutes to brown. Allow the meat to rest for 15 minutes then serve with the veg and Moredough gravy.

Serves: 6-8

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Oyster Blade Roast

Ingredients:
1 whole Oyster Blade beef roast (unsliced)
½ cup freshly chopped basil
2 tablespoons fresh crushed garlic
2 tablespoons of Dijon mustard
Knob of melted butter
Salt and pepper to taste
Gravox powder
Splash of cream
Splash of brandy

Method:
Rub the whole Oyster Blade with the garlic, butter, mustard, salt and pepper and basil and seal in an oven bag. Roast in a 150 degree oven for 2 hours.
Remove roast from bag and crank the oven up to 250 degrees and place the roast back in for 15 minutes. Remove and rest the roast on a serving platter. Use the roast juices to make gravy with the gravox, cream and brandy whisked into the liquid till slightly thickened.
Serve with your favourite roast vegetables.

Serves: 4-6

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