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Orange, Honey and Mustard Oyster Blade

Preparation Time 10 minutes
Cooking Time 115 minutes

Serves 4


800g beef oyster blade steak, excess fat trimmed
1 tbsp olive oil
Zest and juice of 1 orange
1 tbsp honey
2 tbsp wholegrain mustard
1 cup (250ml) beef stock
400g can peeled tomatoes, lightly crushed
2 tbsp oregano leaves + extra, finely chopped, to serve
Steamed baby chat potatoes, baby spinach leaves, cherry tomatoes, to serve

Cooking Instructions:

  1. Preheat oven to 160°C (140°fan-forced). Heat oil in a large ovenproof casserole dish over medium-high heat. Add beef and cook for 2-3 minutes each side or until browned. Add orange zest and juice, honey, mustard, stock, tomatoes and oregano. Bring to the boil, cover with lid and place in oven. Cook for 1 ½ – 1 ¾ hours or until beef is tender and falling apart. Season to taste.
  2. Serve beef with sauce, potatoes, baby spinach, tomatoes and extra oregano.


  1. Chuck or gravy beef would also work well in this recipe.
  2. Add star anise, a cinnamon quill or dried chilli for extra flavour.
  3. Serve with mash, rice or quinoa for a delicious weeknight dinner.

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