Full article
Slow cooked beef skirt by Chef Richard Lyth
Posted on: April 11, 2011 | 0 comments
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
Comments (0)
Post a comment