Skirt Beef

oakdale_minx

i'm determined not to go to the supermarket before payday and want to use up whatever I have in the house.

I have a load of skirt beef in the freezer. Normally I put it in wine to marinade for 12 hours to tenderise it, but I have no wine in the house.

How about a can of Mild??? Would that produce the same chemical reaction? I plan to slow cook it all day let it cool and then use it in a pasta dish the following day, probably a lasagne or something similar.

Seakay

I don't think that beer would be acid enough - I think that you would be better off with a sort of salad dressing mix of vinegar and oil. You could make up a small amount and keep turning the meat and rubbing the marinade in.
More ideas on this site:
http://www.bbc.co.uk/food/recipes/mostof_marinades.shtml

oakdale_minx

hhhmm....had a dig around and found 3/4 bottle of cider vinegar. However, it is very very old, at least 3 years old.

The BBC website wine herb and oil recipe uses wine vinegar. Could I substitute the cider winegar? Is it still useable? There is no best before date on it.

saving-grace

I have used cider vinegar where a recipe states wine vinegar and vice versa and its always turned out fine.

My mother always used to use skirt if she made a stew or a casserole. She certainly didn't marinade it (wouldn't have known what that was) just long slow cooking and it was nice and tender.

oakdale_minx

I did wonder if just cooking it all day in the slow cooker would tenderise it just as much.

I got loads reduced from Tesco and it has always been really good inthe past.