Oyster blade is often called the butcher's cut – because it's the unpopular bit the butchers end up taking home for themselves! It has thin gristly line of gelatinous tissue through the centre, which puts people off a bit, but it tastes great if you cook it right and it's a really inexpensive cut. I never really knew what to do with it until Peter at Bully butcher told me his wife braises it in a marinade until the gristle turns to jelly – yum. This is a great midweek dinner as its cheap and cheerful and I’ve seriously cheated by using curry paste from a jar which makes it soo easy. If you prefer, throw it all in a slow cooker and forget about it. The flavour is not quite as intense as a proper oven braise, but hey this is the cheapskates, or should I say cheatskates version.

INGREDIENTS
1kg (2 packs) Tanamerah Farm oyster blade (link https://nvls.com.au/products/tanamerah-farm-oyster-blade-per-100gm?variant=43581617438953)
2 tbsp olive oil
2 onions, sliced
1 x 6cm piece fresh ginger, chopped
2 cloves garlic, chopped
4 tbsp curry paste (I used Mae Ploy Red Curry Paste)
6 tomatoes, chopped ( or a can)

2 large red capsicums cut into strips
salt
juice of 1 lemon
100ml coconut milk

METHOD

Preheat oven to 160C.

Slice meat 3cm thick and cut each slice into big chunks. Heat oil in a heavy-based pot or frypan and saute onion, ginger and garlic, stirring until the onion is very soft.

Add the curry paste, and cook for a few minutes, stirring it all through.

Add the meat, then the tomatoes and capsicum, some salt and just enough water to nearly cover the meat (not too much). Cover and cook in the oven for about an hour and a half (**this is where you can just put it all in the slow cooker instead – but you will need to leave it for more like 4-5 hours)

About 30 minutes before serving add the lemon juice and the coconut milk and stir again.

Return to the oven (* or leave in slow cooker) until the meat is quite tender but still holding its shape.

Serve with rice, dhal, flatbread and possibly a raita made with grated cucumber stirred into thick yoghurt.

Serves 6

Tanamerah Farm is owned and run by the Preston family in Mooliabeenee, just a few kms from Bindoon town.

The farm uses regenerative farming techniques such as rotational grazing and soil amelioration to ensure maximum nutrition and high quality feed. Cattle are range grazed in a natural and stress-free environment, and of course are 100% grass fed and finished.

The meat is flavoursome and high in nutrients. Tanamerah beef is cryovaked in *econic biodegradable packaging and frozen to ensure freshness as well as having a low environmental impact.