So, beef skirt

JRS

JRS

JRS

Soldato
Joined
6 Jun 2004
Posts
19,741
Location
Burton-on-Trent
Remind me again why people hack up this wonderful cut and stew it?

Marinate a ~1lb slab of skirt in a mix of red wine (1 small glass), cracked black pepper (a good amount of), mustard powder (1 tsp) and a slug of Lea & Perrins (several slugs of, if you like) for a few hours. Get a griddle mega hot, sear it one side for 30 seconds, pick it up to pause for 20sec, and put it back on the other side for 30 seconds. Make a reduction out of the marinade while you're at it. Rest for five minutes, then slice it up. Scoff with your choice of veg - I'd go with steamed potatoes, spring cabbage, and carrots.

This of course does make the assumption that you're not a complete philistine who has beef any more cooked than 'pretty much still mooing' :rolleyes::p:D
 
So you cooked a piece of beef some 40mm thick for a total of 1 minute? I like rare beef but that will still be cold and raw in the middle :p
 
I quote agree! My favourite cut for a steak, and such incredibly good value, the French have been making the most of it for years, but as you say, if you don't like it very rare it goes like shoe leather. I don't even bother with teh wine marinade, just give it a massage with some olive oil, salt and pepper then onto a griddle that is smoking hot. Only variant is that I sometimes add some chipotle as well and then serve it with mixed bean chilli - had this in Mexico where it's also a very popular steak cut and it is gorgeous.

Pasties sound good too, but this really is the best day to eat it :)
 
I did a nice beef skirt recipe. Ginger Sesame beef skirt with gomashio and asparagus

http://www.randomshenans.com/#/eats/4552291685

It's about halfway down the page. I need to redo that to individual posts so I can link to it... Meh.

If you do it cooked quickly not slowly, a tip is to cut it across the grain and not with it. This means that when you eat it, it with be pulling apart better. Which for a "tougher" cut of meat is important.
 
You must log in or register to reply here.
Back
Top Bottom