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slow cooked oyster blade steak

Summer Herb and Lemon Butterfly Chicken
slow cooked oyster blade steak

serves: 8




2kg oyster blade steak

1 tbsp extra virgin olive oil

2 heaped tablespoons of bone broth concentrate

4 bay leaves

1 heaped tablespoon of seeded mustard


salt and pepper

500g cubed potatoes

250g button mushrooms



1. preheat the oven to 140 degrees celsius.

2. heat the olive oil over medium heat in a cast iron pot.

3. generously season the steak with salt and pepper.

4. place the steak in the pot to sear the meat. cook for 2-3 minutes per side or until the meat is browned.

5. pour water into the pot so it is halfway up the pot.

6. add the bone broth concentrate, bay leaves, and mustard. stir until well combined and place the lid on.

7. place the pot into the oven for 3 hours.

8. halfway through, add the potatoes and mushrooms. if the water has evaporated, you can add more at this stage.

9. remove the pot from the oven and turn up the heat to 220 degrees celsius.

10. remove the potatoes and mushrooms from the pot and place them in a separate lined baking tray. cook for a further 20 minutes or until crispy and brown.

10. serve the meat with the potatoes and mushrooms and a side salad of your liking.

11. carve into 3cm thick steaks and enjoy!


recipe by @katiemmartin_


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