Slow cooked blade steak with beef & oyster sauce, carrots and turnip

By Steve Kielty and Laphroaig

  • Serves4
  • DifficultyMedium
600g blade steak cut into 150g portions (or 600g diced chuck steak)
6 oysters, shucked and cut into quarters (you can leave these out if your not an oyster fan)
1 large onion, chopped
1 stick celery, chopped
1 carrot, chopped
2 cloves garlic, chopped
150g butter
1 L good quality beef stock
200ml porter or stout
Spring of thyme
2 bay leaves
12 baby carrots
4 baby turnips, halved
Flour for dusting
Seasoning

 Method

• Season the steaks with salt and lightly dust in flour.

• Heat the oil and 100g of the butter in a large non-stick pan with a lid and brown the steaks all over. You may need to do this in batches.

• Once all the steaks are browned, remove from the pan and add the onion, carrot and celery. Cook for 5 minutes until soft, add the garlic and cook for a further 2 minutes before adding the porter, beef stock and herbs.

• Place the steaks back into the pan, bring to a boil, turn the heat down and cook very gently for 2-3 hours. The meat should be very soft but not falling apart.

• Once cooked, remove the meat and keep warm (if using diced chuck steak then leave in the pan and continue to reduce until thick).

• Turn the heat up and reduce the sauce to a thick gravy consistency.

• While the sauce is reducing, bring a small pan of lightly salted water to the boil.

• Add the carrots and turnip and cook for 5-10 minutes or until cooked through. Drain and toss in the remaining butter.

 

Serving suggestion

Place the steaks back into the pan with the chopped oysters and bring back to a gentle simmer. Once heated through, place on a warm plate with the buttered veg and cover with more of the rich sauce.