SLOW-ROASTED BEEF OYSTER BLADE WITH CANDIED SWEET POTATOES AND KALE CHIPS

Team melt-in-the-mouth meat with sticky sweet potato and crispy kale for a roast dinner to remember! And you can do it all in the oven, no extra appliances needed.

Preparation time 25 mins Cooking time 3ˆ/Š hours Serves 4-6

1kg beef oyster blade, cut into

large pieces

1 Tbsp za’atar (see Cook’s tips) Finely grated zest and juice of

4 lemons

Sea-salt flakes and freshly ground

black pepper, to season

Œ/‘ cup extra virgin olive oil

1L beef stock

6 small orange sweet potatoes

Œ/– cup golden syrup

2 tsp smoked paprika

1 tsp red wine vinegar

1 bunch Tuscan kale (see Cook’s tips) 1 Tbsp unsalted butter

1 Tbsp plain flour

STEP 1 Preheat oven to 200°C fan-forced (220°C conventional). Use a small sharp knife to score oyster blade in fine lines, then scatter with za’atar and zest, rub to coat well, then season. Drizzle with 1 Tbsp of the oil and put in a roasting pan. Bake for 30 minutes, until brown, then reduce heat to 150°C fan-forced (170°C conventional), add lemon juice and stock to pan, cover with foil, then bake for 3 hours, until beef is tender.

STEP 2 Meanwhile, peel sweet potatoes and chop into chunks, season and toss with 1 Tbsp of the oil, then arrange in a roasting pan and bake for 40 minutes, until tender. Mix golden syrup, paprika and vinegar in a small jug, drizzle over potatoes and bake for a further 20 minutes, until sticky.

STEP 3 Remove centre rib from kale and discard. Tear leaves into pieces, then toss with remaining oil and season. Arrange on an oven tray lined with baking paper and bake for 15-20 minutes, or until crisp.

STEP 4 Drain roasting juices from

beef into a saucepan and bring to a boil until reduced by one-third. Mix bu er and flour in a small bowl, then mix in and simmer until thickened. Flake beef into pieces and serve with sweet potato, kale chips and gravy.