Skirt Beef - the best way to cook it?

Churchmouse

doraexplorer, I really don't understand that I don't find it fatty, and I'm sure it comes from under the animal, nowhere near the neck, hence being called *skirt* But I'm not a butcher

doraexplorer

Churchmouse wrote: »

doraexplorer, I really don't understand that I don't find it fatty, and I'm sure it comes from under the animal, nowhere near the neck, hence being called *skirt* But I'm not a butcher

sorry, i thought it was the neck just been corrected by oh

it comes from below the diaphragm of the animal. its from the flank of the beef. you take the rib bones out and its from just above the flanks of beef.
it is fattie and and not a nice peice of meat and normally goes into the mince or good for soup. thats way it has a good flavour.

yes its proberly is tasty, because of the fat. i have never cooked it but think i will try and i am going to the butchers tomor so will see a bit before i buy.

hth apologies if i offended anyone saying it was fattie. i just hate fattie meat.

dora xxx

meanmarie

Beef skirt or flank steak is surrounded by fat, but is not fatty itself and has a wonderful taste. It used to be a very cheap cut and I sometimes stuffed it and roasted it slowly for a delicious meal. Don't see it so much here nowadays, which is a pity as it is also good for a stir-fry if marinated overnight in oil/vinegar/thyme and garlic.

I am now feeling very hungry...maybe I'll just go to bed

Marie

rosieben

I love skirt of beef, it has a beautiful flavour for casseroles and pies. I cant get it around here very often, the last butcher (only a young lad) didnt know what it was and had to go ask someone! I'll keep trying though because its worth it.

Stephen_Leak

I have seen it in my local ASDA. I noticed it because skirt is such an under-rated and uncommon cut of beef.

PS. I want a pasty, I want a gurt big proper job Cornish one and I want it now! :drool:

balmaiden

Pasty day in this household tomorrow,Stephen, so if you are in the far, far,far southwest tomorrow follow your nose.

I have to say skirt most certainly is not fatty.

shopndrop

Churchmouse wrote: »

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.

Did exactly what churchmouse said and it was delicious. Will definitely be having it again next week. So easy and very tasty and definitely not fatty. Thanks.

Churchmouse

shopndrop, I'm so glad you enjoyed it!:D It is one of my very favourite cuts, but harder to locate unless you have a decent butcher nearby ( I don't)

I feel starving now:rotfl:

shopndrop

Have found a superb butcher locally. Had always bought meat in the supermarket till I tasted meat from the local butcher when we went to a friend's for tea. Couldn't believe the difference in taste and texture. Now I can't bear to eat supermarket meat. Even my son who is away at uni always asks me to bring meat from the local butcher, even he can notice the difference in quality and cost. The butcher is definitely cheaper and much better quality. Only problem is if I have to go to butcher on a Saturday, we end up queuing outside in the street, he is always so busy.

Debt_Free_Chick

Just an observation on "fatty" meat.

For some cuts of meat - beef, especially - some fat is absolutely essential, expecially for slow cooking. The fat melts during the cooking process, basting the meat naturally and keeping it moist.

You can reduce the amount of fat in the final cooking liquid by spooning it off. But remember, if you're finishing it off as a gravy, then some fat is necessary (most sauces start with fat/butter, flour ......)

Or, if you're not using it immediately, you can cool the liquid and the fat will rise to the surface. Pop it in the fridge and you can literally slice the solidified off the top.

SKIRT
I think there might be regional differences in this cut - or perhaps the cut even varies from butcher to butcher

I always understood that skirt was from the belly muscle .... and being muscle, there's barely any fat at all. For this reason (and see above) it can be tough ... .hence you need to cook it slowly.

Having said that, I always use skirt for HM burgers. Mincing the cut breaks down the tough flavours, as an alternative to slow cooking. But skirt has by far the best flavour IMHO, especially for burgers