braised skirt steak x2

Skirt steak is somewhat similar to brisket flat: a wide flat muscle with very long muscle fibers.
It has the same usefulness for making pulled meat.

stovetop skirt steak with tomato stoemp, tomato

2021-01-21

It is not something I particularly cared for. It was very edible, but beef for pulling is not my favorite thing.

I liked the side dishes better.

TThis is what you need for 2 servings:

Pic1: stovetop skirt steak with tomato stoemp, tomato

2021-01-21

Pic5-7: skirt steak & grape tomatoes

Peel the tendon sheet around the muscle.
Cut the skirt steak into smaller pieces to the desired length across the muscle fibers.
Transfer to a small saucepan.
Cover with water. Add S&P, seasoning to taste.
Bring to a boil.
Reduce heat, cover and simmer for 3-5 hrs until desired tenderness.
The muscle fibers should separate easily.
Add grape tomatoes.
Simmer 5 minutes, enough to crack the skin without pureeing the tomatoes.

Pic5-7: potatoes

Peel, wash, cut potatoes. Boil for 10-12 minutes to desired softness.
For stoemp, over-boil slightly, up to 15 minutes.

Pic8-10: tomato stoemp

Serve potatoes and tomatoes together.
Mash the potatoes and tomatoes together into a moist but firm mixture.
If desired, add beef broth to make it easier.

Pic11-13: tomatoes

Serving suggestion:

2021-02-24

Stovetop worked better imo, meat was more tender.

I cooked too long too high, caused it to dry too much. Can't win them all. But the experience is useful too.

Pic14+15: oven-braised, veggie skewers

To get this one right, use lower temperature 5-6 hrs. @ 250-280 ºF.
Add the veggies.
Switch to 350 ºF for 30 more minutes.
Add liquid if necessary, enough to mostly cover meat.
Serve and enjoy.