Braised Oyster Blade with Ricotta Dumplings
Beef oyster blade
4 pieces oyster blade (roughly 500g) or a whole piece if you can get it
2 peeled onions, in halves
2 carrots, halved
Sprig thyme and 2 bay leaves
4 garlic cloves
2 tbs veg oil
2 cups white wine
1L chicken stock
Salt and pepper to season
1. Preheat oven to 160c
2. Seal off the beef and then the vegetables and add to a deep baking tray with garlic and thyme, add the vegies first to act as a trivet.
3. Add stock and wine until it’s just covering the meat and cover with a lid, if you don’t have a lid use baking paper and alfoil.
4. Cook at 160c for 4-5 hours until tender enough to pop a skewer into meat with zero resistance.
5. Remove meat and discard the veggies then place the baking pan on a flame and reduce liquid to a third, or until it’s nice and sticky.
80g finely grated parmesan
230g bakers flour
450g drained ricotta cheese,
drained overnight to get rid of any excess water.
Pinch of sea salt
Pinch of nutmeg
Bring a large stock-pot of salted water to the boil.
1. Combine grated parmesan, ricotta, flour and nutmeg in a bowl, bring together with your hand and form a ball. Dust your benchtop with flour and split the dough into two pieces, forming two thick snakes.
2. Cut into 1inch pillows and shape with your fingers however you want your dumplings to look.
3. Bring a pot of salted water to the boil, add your ricotta dumplings in and cook for 2 minutes, or until they float to the top. Use a slotted spoon to scoop them out, set aside.
Crispy Sage garnish
Melt 200g salted butter in a small saucepan until it’s bubbling, then add a handful of picked sage leaves into the butter and cook until they look translucent use a spoon to keep them moving so they cook evenly, this will take about 2 minutes.
Use a slotted spoon to take them out and place on a paper towel, they should become crispy once cooled.
Place dumplings on the bottom of the plate and then add the oyster blade and spoon the glaze over the top, finishing with the crispy sage. Yummo!