Skirt Beef - the best way to cook it?

shopndrop

I bought some skirt beef from the butcher today but not sure how to cook it? I was thinking of making individual casserole portions and maybe some individual pies. Do I need to use a marinade, should I cook it in the oven as I would for braising steak (don't have a slow cooker), does it take long to cook?

balmaiden

Well in my part of Cornwall we always use skirt to make our pasties. So I reckon it should make a good beef pie. We use skirt as it doesn't take long to cook and also sort of makes its own "gravy" in the pasty, so the pasties are moist and full of flavour.

Quackers

I'm a vegetarian.

Is your beef really wearing a skirt?


















Sorry - I'll go now

shopndrop

balmaiden wrote: »

Well in my part of Cornwall we always use skirt to make our pasties. So I reckon it should make a good beef pie. We use skirt as it doesn't take long to cook and also sort of makes its own "gravy" in the pasty, so the pasties are moist and full of flavour.

What sort of liquid would you cook it in - would you use beer or dare I say it on here, a packet of casserole mix?

Churchmouse

Skirt beef is gorgeous! As balmaiden says it is the traditional cut for pasties, but is lovely casseroled, when slow cooking at a low temperature works wonderfully. It will make the loveliest gravy you have ever tasted:D If you can give it 2-3 hours in a low oven, you'll be well rewarded.

Churchmouse

shopndrop wrote: »

What sort of liquid would you cook it in - would you use beer or dare I say it on here, a packet of casserole mix?

You could use beer, but please, please don't use a casserole mix. It really doesn't need all those ingredients. Just a bit of beefstock ( you can use a good cube to make this, kallo or similar) and that will be enriched by the natural juices.

shopndrop

Do I just put one or two cubes in with the beef and some water? Do I just use enough water to cover the meat?

Churchmouse

shopndrop wrote: »

Do I just put one or two cubes in with the beef and some water? Do I just use enough water to cover the meat?

Well if you're wanting to do it for casseroles, I'd chop some onion and carrot, probably a stick of celery and mushrooms if I had them. Personally I always sweat them first but you don't have to. Put that in the casserole with the meat cut to the size you want. Make the stock according to the instructions and pour over. I'd say you want the liquid deep enough to cover everything. I'm pretty generous with the liquid, because as I say, you'll get the most delicious gravy. If you don't need all of it to serve, save it for another time. You can use it wherever you'd normally use a beef gravy:D Obviously you can add in any other veggies you have around.

shopndrop

Thanks for the advice. Feel hungry just reading it. Churchmouse, will try your recipe tomorrow.

doraexplorer

my oh is is a ex butcher and says its really fattie. and not much meat. proberly why the gravy tastes so good. its the neck of the cow.

i am going to the butchers tomor and like to try something different but hate fattie meat . oh says no way . but think i will buy a bit any how and see.

thanks

dora x

shopndrop

I don't like fatty meat and the stuff I bought today didn't look fatty at all. It had some fat through the meat but not a lot. Always thought a little fat helped when cooking.