Slow cooked blade steak with beef & oyster sauce, carrots and turnip
By Steve Kielty and Laphroaig
• 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.
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.