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Maggie Beer

Mother s day lunch

Slow-Roasted Oyster Blade with Onion Cream and Braised Cavolo Nero

Mother s day lunch

Step 1: Marinate the beef overnight in the Verjuice, Olive Oil, rosemary, bay leaves and citrus rinds.

Step 2: Preheat the oven to 100C. Season the meat with salt and pepper, then transfer it to a roasting pan with the marinade and cook for approximately 4 1/2 hours. Remove from the oven and take the meat out of the pan, reserve the pan juices.

Step 3: In a large frying pan, seal the beef on each side to caramelise, then rest for 30 minutes.

Step 4: Meanwhile, skim any fat from the surface of the pan juices and reduce over high heat to a sauce consistency.

Step 5: For the onion cream, saute the onions in a saucepan over low heat with the olive oil until soft, adding the garlic after the first 5 minutes; do not let the onions brown. When the onions are soft, deglaze the pan with the Verjuice. Cook for another 5 minutes and then add the cream. Cook until the cream evaporates- about 10 minutes over low heat- stirring often so that no colour develops. Remove from the heat and season to taste. Pass the onion mixture through a mouli or pulse in a food processor just enough to combine the ingredients. Set aside.

Step 6: Place a bed of the onion cream on a serving platter. Slice the roast beef and place it on top of the onion cream, drizzling it with the pan juices, then serve with the braised cavolo nero.

Ingredients

  1. 2.0kg piece oyster blade for roasting
  2. 125ml 1/2 cup Verjuice
  3. 1 sprig rosemary
  4. rind of 1 lemon finely chopped
  5. rind of 1 orange finely chopped
  6. to season sea salt
  7. Spinach
    You'll need to make: 1 Braised Cavolo Nero

Onion Cream

  1. 2 brown onion roughly chopped
  2. 2 cloves garlic chopped
  3. 60ml 1/4 cup Verjuice
  4. 125ml 1/2 cup cream
  5. To season sea salt

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