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Skirts and Kidneys

Skirts and Kidneys is a classic British dish that combines the hearty flavors of beef skirt steak and lamb kidneys with a savory gravy. This recipe showcases traditional cooking techniques and the robust taste of offal meats. The slow cooking method tenderizes the skirt steak and kidneys, infusing them with a rich flavor that pairs well with mashed potatoes or crusty bread. Whether you’re an offal enthusiast or looking to broaden your culinary experiences, Skirts and Kidneys offers a delicious taste of tradition.

Ingredients

  • 1 lb beef skirt steak
  • 1 lb lamb kidneys
  • 1 whole onion, chopped
  • 2 cloves garlic, minced
  • 2 cups beef broth
  • 1 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 tbsp flour

Instructions

  1. Preheat the oven to 325°F (160°C).
  2. In a Dutch oven, heat 2 tablespoons of oil over medium-high heat.
  3. Brown the skirt steak and kidneys on all sides, then remove them from the pot.
  4. Add the onion and garlic to the pot, sauté for 2 to 3 minutes until softened.
  5. Stir in the tomato paste and flour until a smooth mixture forms.
  6. Slowly pour in the beef broth and Worcestershire sauce, stirring continuously to form a gravy.
  7. Return the skirt steak and kidneys to the pot, ensuring they are covered with the gravy.
  8. Cover the pot and transfer it to the oven, cooking for 2 hours until the meat is tender.
  9. Serve with mashed potatoes or crusty bread.

Keywords: Hearty, Traditional, Rich Flavor, Main Course, British

Spice Rack: Garlic Powder

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