A delightful and hearty dish the whole family will enjoy. What's not to celebrate?! 


  • 1kg beef oyster blade roast

  • 1/3 cup olive oil

  • 3/4 cup Aussie Dukkah

  • 400g sweet potato, scrubbed and cut into wedges

  • 400g parsnip, scrubbed and cut into wedges

  • 250g brussel sprouts

  • 250ml tomato chutney

  • Sea salt and black pepper

  • Heirloom tomato salad

  • Aussie Dukkah

  • Makes 250ml total

  • 1/4 cup sesame seeds

  • 1/2 cup pistachios

  • 1/2 cup almonds

  • 1/4 cup sunflower seeds

  • 2 tablespoons ground coriander

  • 1 teaspoon sea salt

  • Tomato Chutney

  • Makes 400ml

  • 1kg vine ripened tomatoes

  • 1/4 cup olive oil

  • 1 yellow capsicum, seeded and cut into thin strips

  • 1 Spanish onion, peeled and finely chopped

  • 1 teaspoon sea salt

  • 1/4 cup apple cider vinegar

  • 1/4 cup coconut sugar or maple syrup

  • 2 small red apples, grated

  • 1/4 cup raisins

  • 2 cloves garlic, crushed

  • 1/2 teaspoon all spice

  • Heirloom tomato salad

  • 400g heirloom tomatoes, quartered

  • 1/4 cup parsley leaves picked

  • 1 teaspoon balsamic Vinegar

  • 1 tablespoon walnut or extra virgin olive oil


  • 1.

    Preheat oven to 160C and place a rack in a medium-sized roasting pan.

  • 2.

    Combine 1/4 cup olive oil and 1/2 cup Aussie dukkah in a bowl, then rub the dukkah mix into the beef.

  • 3.

    Place beef in the roasting pan and roast in oven for 50 minutes for rare, 60 minutes for medium rare, 70 minutes for medium.

  • 4.

    Place sweet potato and parsnip on baking trays lined with greaseproof paper, drizzle with olive oil, season with salt and pepper and roast in oven with beef. Do the same with brussel sprouts and cook in oven with beef and root vegetables. (Vegetables will only need to cook for 60 minutes maximum on this temp.)

  • 5.

    Once beef is cooked, cover and set aside to rest for 15 minutes before carving.

  • 6.

    Serve with homemade tomato chutney, roast sweet potato and parsnip, heirloom tomato salad and brussels served on a plate sprinkled with Aussie dukkah.

  • 7.

    To make the Aussie dukkah, heat a small saucepan over a medium high heat and roast the sesame seeds, pistachios, almonds and sunflower seeds until golden.

  • 8.

    Combine with the coriander and sea salt and grind in a mortal and pestle or blitz in a coffee grinder briefly until a light crumb forms. Store in an airtight container up to 2 weeks.

  • 9.

    To make the tomato chutney, blanch tomatoes, peel skins, seed and roughly chop.

  • 10.

    Heat the olive oil in a large saucepan over a medium heat, add capsicum and Spanish onion and cook for 10 minutes.

  • 11.

    Add the remaining ingredients and cook on a low, stirring occasionally for 3-4 hours. Allow to cool completely, then transfer to storage container. Can be kept refrigerated up to 2 weeks.

  • 12.

    To make the heirloom salad, place the tomatoes and parsley leaves in a salad bowl and top with balsamic vinegar and walnut oil.

  • 13.

    Season and serve.


Take the roast from the fridge about 15-20 minutes before cooking to take the chill out of the meat and allow it to cook evenly.

Always allow your beef roast to rest before serving. This gives the juices in the meat a chance to redistribute, giving a moister and more tender result. To rest properly, simply transfer to a plate, cover loosely with foil and rest for 10-20 minutes before carving.

Always remember to carve across the grain for maximum tenderness.

If you can’t find an oyster blade roast, ask for rostbif or speak your butcher for their recommendations.

Recipe by Jacqueline Alwill for Australia Beef. For more information and beef recipes, visit Australia Beef’s Facebook page.

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