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Skirt

I’m still finding cuts of meat at the local butchers that I haven’t tried before. This weekend’s treat was beef skirt; not quite as cheap as braising steak but still at the lower end of the beef price range and, for want of a better word, very meaty.

I cooked it up into a goulash and it worked very well indeed – slow cooked while I was at church at about 130°C and then turned up with some thickening (flour and cornflour, mixed with the oil I skimmed off the dish and some mushroom ketchup) to finish.

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