Slow Braised Beef Oyster Blade

Low and slow is the only way. Saturday’s the perfect excuse to let this one take its time. Prepare and brown the meat Combine plain flour with salt and crushed white peppercorns. Coat the oyster blade steak well in the seasoned flour, shaking off the excess. This coating helps brown the meat and later thickens the sauce. Heat a heavy-based pan over high heat with a splash of extra-virgin olive oil. Place the meat into the pan, laying it away from you to avoid splatter. Brown on all sides until deeply coloured. Remove the meat and set aside. Cook the aromatics & vegetables In the same pan, add sliced onion. Add large chunks of carrot, celery, garlic, and shallots. Add halved mushrooms and season with a little salt. Add chopped bacon and cook until the fat renders and the vegetables start to caramelise. Build the braising base Add tomato paste and stir it onto the bottom of the pan to fry briefly. Add green peppercorns and torn bay leaves. Toss everything together to coat the vegetables in the tomato paste. Add a small splash of apple cider vinegar (about 2 teaspoons). Add cognac (about ¼ cup) for sweetness. Pour in red wine and bring it to a simmer. Add beef stock to form the braising liquid. Return the browned oyster blade to the pan, nestling it into the vegetables. Add a knob of butter for richness. Braise Cover the pan with a lid. Transfer to a preheated 160°C oven. Braise gently for 1½–2 hours, or until the meat is tender and begins to fall apart when tested with a fork. Cooking time varies depending on the size and age of the cut; check periodically. Finish Remove from the oven and let the dish rest for a few minutes so the sauce can settle and thicken. Serve slices or pieces of the tender braised oyster blade with the mushrooms, vegetables, and reduced red wine sauce spooned over the top.