Oyster Blade | Bunbury Farmers Market

Beef Ragu

Ingredients:
1 kg oyster blade, sliced
3 tablespoons extra virgin olive oil
Salt & pepper, to season
1 small onion, finely chopped
2 cloves garlic
1 Tablespoon dried Oregano|
1 Tablespoon dried Basil
1 Cup of Good Quality Shiraz (optional) or 1 cup of beef stock
2 bottles Sugo Dolce Cherry Tomato

Method:
Season oyster blade with salt and pepper. Heat oil in pan and add meat and cook over medium heat for 8 – 10 minutes until browned all over. Stir in onions and garlic, cook until soft. Remove from pan and place in an oven proof dish and set aside. Add wine or beef stock to deglaze pan. Once the wine/stock has deglazed and reduced down add in the sugo dulce, oregano and basil. Pour pan sauce over the oyster blade. Cover with baking paper and alfoil. Place in oven at 180°C for first 30 minutes. Turn down oven to 160°C and cook for at least 2 – 21/2 hours until meat is tender. Serve over your favourite pasta or with a crunchy Italian loaf.

Serves: 4-6

Note:

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Beef Bourguignon & Cauliflower Puree

Beef Bourguignon & Cauliflower Puree

Bourguignon Ingredients:
2 ½ tablespoons olive oil
1.5kg beef oyster blade, sliced
1 large onion, finely chopped
200g shortcut rindless bacon, halves length ways & cut into 1cm stirps
2 garlic cloves, finely chopped
1 cup red wine
½ cup beef stock
¼ cup Don Antonio Passata Di Pomodoro
16 small pickling onions
400g small button mushrooms

Bourguignon Method:
Heat 2 tablespoons in a large, heavy based casserole dish over a medium-high heat. Cook beef until browned, approx. 5 minutes. Remove beef from dish. Reduce to a medium heat, and add the remaining oil. Add onion and bacon and cook stirring until the onion has softened, approx. 6 minutes. Add garlic and continue to cook for another minute. Return the beef and juices to the dish and add wine. Bring to the boil. Add stock and Passata Di Pomodoro. Bring to the boil, reduce heat to low and simmer, covered, for 1 hour and 15 minutes, Add pickling onions and mushrooms. Cook, covered for another 1 or until meat and onions are both tenders. Season with salt and pepper.

Cauliflower Puree Ingredients:
1 small head cauliflower (about 1 kg)
30gm butter
1/3 cup whipping cream
Salt & pepper

Cauliflower Puree Method:
Wash and trim cauliflower into florets. Bring a large pot of water to the boil over heat. Add cauliflower. Cook for approximately 15 to 20 minutes or until cauliflower is very tender. Drain well and return to pot. Add butter and cream and mash until smooth. Stir in parmesan cheese. Taste and season well with salt and pepper. Perfect side dish for all the family.

Serves: Bourguignon recipe serves 8 / Puree recipe serves 4-6

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