Men's Style (Australia) - - Priority Male -

1 Re­move sinew from oys­ter blade and mar­i­nate all in­gre­di­ents to­gether 12 hours or overnight in fridge. Then re­move oys­ter blade and ox­tail, pat dry and sea­son with salt and black pep­per. Sear on all sides in a hot pan.

2 Place all other in­gre­di­ents in a pot and bring to boil. Sim­mer, add oys­ter blade, and then cover with parch­ment pa­per and foil.

3 Place in oven and cook at 120c for 1.5 hours, then turn and cook for an­other 1.5 hours. When cooked you should be able to pass a metal ther­mome­ter through eas­ily.

4 Once cooked, rest blade in stock for 30 min­utes, then sea­son with salt, wrap, poke holes in wrap and press in fridge overnight.

5 Then por­tion blade 80-90g and vac pac with 1 tbsp of Wagyu jus.

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