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Slow cooked beef skirt by Chef Richard Lyth

Posted on: April 11, 2011     |     0 comments
Slow cooked beef skirt by Chef Richard Lyth


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.



  • 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


  • 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

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