After a relatively simple, quick and easy Saturday night's dining, we thought we would experiment today. We love it when the raw ingredients are cheap too. Sunday is usually a good roast, but the sun is shining and I think we'll go somewhere nice and enjoy it.
So today we would like to try a recipe using BEEF SKIRT. This is a cheap cut of meat, and until yesterday, I believed it was a cut of meat that needed to be slow cooked. Not so - said my informant last week! After a little research on the internet I was amazed to find that I had been missing a trick or two with this cheap cut of meat. The butcher charged us £4.50 per pound.
We're making beef fajitas - using beef skirt. Apparently this cut of meat makes the best fajitas going, so we're putting it to the test. Normally we've made fajitas with strips of the more expensive cuts of beef. I can't wait to see what they turn out like.
All we have to do is marinade the skirt in a little lime for 5 minutes. Then it is seared on the bbq and cooked so the middle is still pink. This is a new phenomenon for us, as beef skirt is usually cooked slowly all the way through here in England - and its often used in cornish pasties. I'll be working out the calories in the dish later. The recipe and pics, together with the accompaniments - guacamole, peppers, sweetcorn and wraps will follow.
So today we would like to try a recipe using BEEF SKIRT. This is a cheap cut of meat, and until yesterday, I believed it was a cut of meat that needed to be slow cooked. Not so - said my informant last week! After a little research on the internet I was amazed to find that I had been missing a trick or two with this cheap cut of meat. The butcher charged us £4.50 per pound.
We're making beef fajitas - using beef skirt. Apparently this cut of meat makes the best fajitas going, so we're putting it to the test. Normally we've made fajitas with strips of the more expensive cuts of beef. I can't wait to see what they turn out like.
All we have to do is marinade the skirt in a little lime for 5 minutes. Then it is seared on the bbq and cooked so the middle is still pink. This is a new phenomenon for us, as beef skirt is usually cooked slowly all the way through here in England - and its often used in cornish pasties. I'll be working out the calories in the dish later. The recipe and pics, together with the accompaniments - guacamole, peppers, sweetcorn and wraps will follow.
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