• Prep Time: 20m
  • Cook Time: 1h 30m


  • 1 - 2 beef oyster blade steaks per person
  • Olive oil
  • 2 large brown onion, sliced
  • 2 sprigs fresh rosemary
  • 4 cloves garlic crushed or 1 tablespoon minced garlic
  • 2 - 3 tablespoons balsamic vinegar
  • 1 litre beef stock
  • Fresh flat-leaf parsley, chopped
  • Optional - zucchini, celery, shallots, eggplant
  • Carrots also optional.


  1. Season the beef with salt and pepper.
  2. In a frying pan, drizzle a little olive oil, and brown the meat on both sides. Remove the beef from the pan and place into a baking tray (or you can also cook this in a casserole pot/dutch oven).
  3. Adding more oil (if needed) fry the onion, rosemary, and garlic (as well as the other ingredients - shallots, celery, zucchini and eggplant if using as well) to the pot and cook, until the onion is golden.
  4. Reduce the heat, add the vinegar and then the stock, stirring to scrape up down the sides of the pan.
  5. If using a casserole pot/dutch oven, return the beef to the pot; otherwise, pour the mixture over the beef (if you placed into baking tray), followed by the chopped parsley (if wanting to use Carrots, add these now) cover and place into the a 200C oven and cook for about 2 hours, or until the meat is almost tender.
  6. Serve with rice.

Leave a Reply

Your email address will not be published. Required fields are marked *