Beef skirt/skirt of beef
Home / Forums / Food & Drink / Beef skirt/skirt of beef
- This topic has 17 replies, 8 voices, and was last updated 4 years, 1 month ago by
Fruitcake.
-
AuthorPosts
-
Mr. F. was a qualified butcher in a previous life Angela and doesn’t recognise the cuts of meat here as they are totally different from those in the UK. The cut is from the same place that breast of lamb comes from in a lamb. I doubt you will find it as a cut of beef here. Personally, I would hunt through the packs of “Viande pour animaux” there is often some different cuts of beef in there, you might find something suitable in one of those. Google images of beef skirt to see what it looks like.
22nd November 2020 at 10:39 am #538228Here are the french cuts
When I google the beef skirt, it makes me think of “bavette de flanchet” (23)
Many thanks to you both
Have copied pictures and can compare french to english
Our son’s partner is from Cornwall and has given a recipe for pasties as I have never understood how the veg and meat go in pastry raw – no gravy/juice etc but she has told me the secret to getting a good pastie. If it works I’ll let you know.
Angela
Just ‘skirt’, potatoes (spuds to us Cornish folk!), onion and swede (turnip), salt, pepper and good chunk of butter. I always bake them on high for the first 10 minutes or so to make sure the pastry is sealed, then turn the oven down and allow them to cook slowly. I know may people (usually not Cornish!) who say 45 minutes. But I never cook them for less than a hour.
Bon appetit!
22nd November 2020 at 1:04 pm #538249It can be confusing, I’ve seen hampe for skirt but also piece de boucher.
Pièce du boucher is more of a general expression which could be more translated as the butcher choice, which is supposed to be a nice bit of meat.
Hampe is next to bavette de flanchet, so it could be what you call the beef skirt
Anonymous22nd November 2020 at 10:14 pm #538294Many thanks to you both Have copied pictures and can compare french to english Our son’s partner is from Cornwall and has given a recipe for pasties as I have never understood how the veg and meat go in pastry raw – no gravy/juice etc but she has told me the secret to getting a good pastie. If it works I’ll let you know. Angela
It sounds unlikely but it does actually work providing you don’t have any leakage as I’ve found to my cost so don’t roll the pastry too thin and make sure it’s well sealed round the edges. Good luck 👍
I actually have an old tea towel from cornwall with the recipe on (I collect and use old tea towels) and it exactly as Marie has posted except it says just a knob of butter and my son’s partner said a BIG knob of butter. At the bottom of recipe it says: Proper crimping can only be learned from a Cornish cook
Well, I looked on youtube for crimping and would agree with the teatowel!!
Angela
Anonymous23rd November 2020 at 11:59 am #538308Helpful as ever Babeth, I showed your diagram to Mr. F. and Flanchet/Bavette de Flanchet are the part of the beef he would have cut skirt from
My wife a retired chef and Ralph a retired butcher living in Brittany both confirm Mr F’s suggestion.
My wife a retired chef and Ralph a retired butcher living in Brittany both confirm Mr F’s suggestion. 0
I’m glad Mr F’s memory hasn’t faded over the years Glen, it was a long time ago when he was in the trade!
Couldn’t get Bavette de Flanchet but could get Bavette d’Aloyau so tried it. First pasties not a disaster but not great. Taking mistakes in mind made another lot – brilliant. Absolutely perfect. I see there is a discussion on Christmas dinners – ours will include pasties somewhere in the menu.
Thanks again for pastie help. Have to say very cheap meal to make. Worth the trouble.
Angela
@Seashal if you go up to forums and click on General then when that page opens go to the bottom where you can put the title of your post in the relevant box, you can then type out what you need help with (well, that’s how I do it, I’m sure there will be someone more proficient than I who can put you right)
-
AuthorPosts
- You must be logged in to reply to this topic.