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COOKING: 3 hrs 45 mins

READY IN: 4 hrs 30 mins

  • 1.5 kg Oyster Blade Steak In a piece
  • 125 mls Verjuice
  • 125 mls Extra olive virgin oil
  • 2 sprigs Rosemary
  • 2 whole Bay leaves
  • 1 whole Lemon zest and juice
  • 1 whole Orange zest and juice
  1. Use the oil, verjuice, bay leaves, and juice/zest from the orange and lemon as a marinade for the oyster blade. Marinate overnight or for a couple of hours.
  2. After this has been marinated, take just the meat out of the dish and seal in a hot fry pan before putting it back in the marinade.
  3. Pop into the oven and slow cook, occasionally basting with the pan juices/marinade. Cook for approximately 3 .5 hours on 120 degrees depending on your oven.
  4. After your beef is cooked to your liking, you may serve with roasted vegies. If you need to use a thermometre, the ideal temperature is 65 degrees. This will give you medium/rare. Use the pan juices to make a gravy full of flavour.