Braised Oyster Blade Steak

Everyone struggles to know what to do with Oyster Blade Steak, due to the big line of gristle the steak is renowned for exhibiting down it's centre. Most of us would look at Oyster Blade steak and think of it being tough and chewy to eat. But this is because most of the way it is cooked.

The aim is to melt the gristle to release the flavour and tenderness of the muscle either through slow cooking or roasting. Try this and we promise you won't look at a piece of Oyster Blade the same way again. Talk about a taste sensation. 

Our recipe braises your Oyster Blade and enjoy with hearty garlic mash potatoes. 


  • 3 tablespoons olive oil
  • 1 small-medium brown onion (125g), thinly sliced
  • 1 sprig fresh rosemary
  • 2 cloves garlic, smashed, peeled
  • 1 tablespoon Balsamic Vinegar
  • 1 cup Campbell's Beef Stock, from 500ml tetra pack
  • 2 cups water
  • 6 medium potatoes
  • 1 tablespoon garlic salt
  • 2 tablespoons butter
  • 1/4 cup milk


To prepare the braised beef: Position the rack in the centre of the oven and preheat the oven to 150C (130C fan). Season the beef with salt and pepper. Heat a heavy medium casserole pot over medium-high heat. Add 2 tablespoons of the oil, then add the beef and cook, turning as needed, for about 10 minutes, or until the beef is brown on all sides. Remove the beef from the pot and pour off all but 1 tablespoon of the oil.

Add the onion, rosemary, and garlic to the pot and cook, stirring to scrape up the brown bits on the bottom of the pot, for about 8 minutes, or until the onion is golden. Reduce the heat to medium, add the vinegar and then the stock, stirring to scrape up any remaining brown bits. Return the beef to the pot and the water to just cover the meat. Cover the pot and transfer it to the oven. Braise for about 2 hours, or until the meat is almost tender. Transfer the pot the stove top, carefully remove the lid. Increase the oven temperature to 260C (240C fan).

Allows the beef mixture to simmer uncovered, over medium heat for about 30 minutes, or until the beef is tender and the sauce has reduced to about one quarter of its original volume.

In the meantime, peel and chop potatoes into 2cm cubes and place in a pot with water, just covering the top. Boil for 20 minutes or until soft. Drain from the water and mash with 1 tablespoon of garlic salt, 2 tablespoons of butter and 1/4 cup of milks.

Remove the rosemary stem from the beef mixture and season well with salt and pepper.