Oyster Blade Supreme with Port Saucie. Wild steak in port and fruit flavours. A retro favourite with a twisting flavour! This slow cooker dish combines tender blade steaks with apricot jam, French onion soup mix, and port to create a rich and flavorful sauce that cooks slowly until the meat is very tender.
Ingredients
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4 Blade steaks (quantity may be varied as seen below)
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Small jar of apricot jam
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40 gram pkt French onion soup
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250 ml port
Oyster Blade Supreme: Instructions
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Rub the slow cooker with aluminium foil (with an additional one to roll the foil and cover the top).
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Prepare baking paper to ensure the meat is on the baking paper and not the foil and then wrap up the entire package with the foil.
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Put steaks on the baking paper and cover with apricot jam.
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Sprinkle with the French onion dry soup mixture.
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Pour over the port.
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Cover with foil by means of a fold.
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Cover and cook on low for 8hrs.
Notes
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It is a much tweaked recipe since any quantity of steaks may be taken. These are 2 here and hence I only use 2 or 3 steaks but in case of a family you may vary the number of steaks that you use since this makes quite a lot of steak sauce so the extra amount that I use I use in another meal.
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Oven bag may be regarded as another substitute to the foil/baking paper.
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I do not drink and do not like port but you cannot taste it in the end dish so it should not make one unwilling to give this dish a chance!
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It is only something that my husband loved ever since he first tasted it and as I am an adventurous cook, he still remains my number one critic.
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A retro classic…. a pleasant surprise…. fit to serve with company…. it is all this and more.
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Experience it, and tell me what you think of it.