BRAISED OYSTER BLADE WITH CASARECCE - Angus Reserve

Ingredients

• 1 x 1.4-1.7kg oyster blade (muscle only) cut into 1inch cubes
• 1 carrot peeled and roughly chopped
• 1 onion peeled and roughly chopped
• 1 stalk celery trimmed and roughly chopped
• 1 bottle of pinot noir
• 3 pieces of orange peel
• 8 garlic cloves
• 6 sprigs of thyme
• ½ cup olive oil
• ½ cup butter
• ½ cup brandy
• 2 cups beef stock- optional
• Salt
• Cracked black pepper
• 500gms of casarecce pasta cooked till tender
• 1 cup crème fraiche
• 100g butter
• 200g baby rocket
• ¾ cup freshly grated parmesan cheese
• ½ cup toasted breadcrumbs