Anolon Academy

Catalan-style braised beef oyster blade

By Chef Justin North


For the oyster blade

  • 2 litres (8 cups) Cambell’s Real Stock – Beef
  • 100ml vegetable oil
  • 800g piece trimmed beef oyster blade
  • 1 carrot, coarsely chopped 
  • 1 garlic head, halved
  • ½ onion, coarsely chopped
  • 150ml red wine
  • 100ml dry sherry
  • 2 litres (8 cups) veal stock

For the Catalan salsa

  • 80 ml (1/3 cup) extra-virgin olive oil
  • 2 tablespoons finely chopped large green olives
  • 1 teaspoon finely chopped anchovy
  • Finely grated rind of 1 lemon and 1 orange
  • 1 tablespoon tiny capers in salt, rinsed, drained
  • ¼ cup each finely diced red and green capsicum
  • 2 tablespoon coarsely chopped coriander
  • 1 teaspoon finely chopped long green chilli


For the oyster blade, preheat oven to 120°C. 

Bring the stock to the boil in a large saucepan and boil until it has reduced by a third. 

Heat the vegetable oil in an oven-proof casserole or large saucepan over medium-high heat. Add the beef and cook, turning occasionally, for about 8 minutes or until well browned all over. 

Remove the meat and aside, reserving the pan. Add the carrot, garlic and onion to the pan and cook, stirring occasionally , for about 8 minutes or until caramelised . 

De-glaze the pan with wine and sherry, then return the beef to the pan and add the veal stock. 

Cover the surface with a round of baking paper to cover completely then cover the pan with a lid. Transfer to the oven. 

Bake until the beef is very tender – about 3 hours. 

Remove the meat from pan, cut into 4 pieces and keep warm. 

For the Catalan salsa, Strain the braising liquid and place 100ml into a bowl (reserve any remaining for another use), add salsa ingredients, season to taste and mix. 

Serve warm spooned over the beef. You could serve this with mashed or roasted potatoes. 

Serves 4