This recipe is large as it is used in large kitchens but is easy enough to break down depending on the size of your party.

20 – 25 servings.

 

Ingredients

• 8 kilo Beef skirt
• 5 white onions (chopped)
• 35g light brown sugar
• 200g English mustard
• 2 pints Guinness
• 3 litre beef stock
• 3 sprigs of thyme
• 3 star anise
• 3 cloves
• 3 bay leafs
• Seasoning

Method

• Lightly colour the beef skirt (feather blade) in the pan and remove to rest.
• Add the chopped onions and cook out for 2-3 minutes before deglazing the base of the pan with the Guinness.
• Add the rest of the ingredients and bring to the boil to infuse the flavours.
• In a large gastro, lay out the beef evenly before covering with cooking stock.
• Cover and place in a preheated oven (140ºc) for 3-4 hours or until the meat flakes when touched.
• Allow the beef to cool in the stock to enhance the flavour in the meat.
• Remove the beef when cooled and place in the fridge ready for service.
• Strain the stock and place back on the stove to reduce by ¾, this will give you a very intense thick sauce for your beef.
• When serving the beef place a portion of beef in a pan with 300ml of the sauce and bring to a simmer till heated through.

Simply serve over some creamy mash potato with fresh vegetables and enjoy.
Recipe by Richard Lyth