Skirts and Kidneys

Skirts and Kidneys

Lamb kidneys and skirt steak braised slowly with onions and gravy until tender.

Total 2 hr 25 min Makes 4 servings Calories 410/serving

Dietary

Dairy free, Nut free

Allergens

Wheat, Red meat

This traditional offal dish pairs trimmed lamb kidneys with thin skirt steak, both browned and then simmered in a rich onion gravy until fork-tender. It is a frugal, hearty plate rooted in old-fashioned British and Caribbean home cooking, best served over mashed potatoes or rice to soak up the gravy.

Ingredients

  • 1 pound beef or lamb skirt steak, trimmed and cut into 2-inch pieces
  • 4 lamb kidneys, trimmed, cored, and halved
  • 1/4 cup all-purpose flour, for dusting
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons vegetable oil
  • 2 yellow onions, sliced
  • 2 cloves garlic, minced
  • 2 cups beef stock
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon tomato paste
  • 2 bay leaves
  • 1 teaspoon fresh thyme leaves
  • 2 tablespoons fresh parsley, chopped, for garnish

Method

  1. Pat the skirt steak and kidney pieces dry with paper towels.

  2. In a shallow dish, combine the flour, salt, and pepper, then dredge the meat and kidneys lightly, shaking off excess.

  3. Heat the oil in a large Dutch oven over medium-high heat until shimmering.

  4. Brown the skirt steak in batches, about 2 minutes per side, then remove and set aside.

  5. Brown the kidney pieces in the same pot, about 2 minutes per side, then remove and set aside with the steak.

  6. Add the sliced onions to the pot and cook, stirring occasionally, until softened and golden, about 8 minutes.

  7. Stir in the garlic and cook until fragrant, about 1 minute.

  8. Stir in the tomato paste and cook, stirring, for 1 minute to deepen its color.

  9. Pour in the beef stock and Worcestershire sauce, scraping up any browned bits from the bottom of the pot.

  10. Return the browned skirt steak and kidneys to the pot and add the bay leaves and thyme.

  11. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook until the meat is tender, about 2 hours, stirring occasionally.

  12. Remove the bay leaves and discard. Taste the gravy and adjust seasoning with salt and pepper as needed.

  13. Ladle the skirts and kidneys with gravy into bowls, garnish with chopped parsley, and serve hot.

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Skirts and Kidneys

This traditional offal dish pairs trimmed lamb kidneys with thin skirt steak, both browned and then simmered in a rich onion gravy until fork-tender. It is a frugal, hearty plate rooted in old-fashioned British and Caribbean home cooking, best served over mashed potatoes or rice to soak up the gravy.

2 hr 25 min 4 servings 410 cal

Ingredients

  • 1 pound beef or lamb skirt steak, trimmed and cut into 2-inch pieces
  • 4 lamb kidneys, trimmed, cored, and halved
  • 1/4 cup all-purpose flour, for dusting
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons vegetable oil
  • 2 yellow onions, sliced
  • 2 cloves garlic, minced
  • 2 cups beef stock
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon tomato paste
  • 2 bay leaves
  • 1 teaspoon fresh thyme leaves
  • 2 tablespoons fresh parsley, chopped, for garnish

Method

  1. 1

    Pat the skirt steak and kidney pieces dry with paper towels.

  2. 2

    In a shallow dish, combine the flour, salt, and pepper, then dredge the meat and kidneys lightly, shaking off excess.

  3. 3

    Heat the oil in a large Dutch oven over medium-high heat until shimmering.

  4. 4

    Brown the skirt steak in batches, about 2 minutes per side, then remove and set aside.

  5. 5

    Brown the kidney pieces in the same pot, about 2 minutes per side, then remove and set aside with the steak.

  6. 6

    Add the sliced onions to the pot and cook, stirring occasionally, until softened and golden, about 8 minutes.

  7. 7

    Stir in the garlic and cook until fragrant, about 1 minute.

  8. 8

    Stir in the tomato paste and cook, stirring, for 1 minute to deepen its color.

  9. 9

    Pour in the beef stock and Worcestershire sauce, scraping up any browned bits from the bottom of the pot.

  10. 10

    Return the browned skirt steak and kidneys to the pot and add the bay leaves and thyme.

  11. 11

    Bring the mixture to a simmer, then reduce the heat to low, cover, and cook until the meat is tender, about 2 hours, stirring occasionally.

  12. 12

    Remove the bay leaves and discard. Taste the gravy and adjust seasoning with salt and pepper as needed.

  13. 13

    Ladle the skirts and kidneys with gravy into bowls, garnish with chopped parsley, and serve hot.