Beef skirt/skirt of beef

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  • 22nd November 2020 at 10:00 am #538221

    I want to make pasties but have been told best to use beef skirt.  You can imagine how the translation to french comes out!!  Would appreciate advice to nearest cut to it.

    Thanks

    Angela

    22nd November 2020 at 10:10 am #538223

    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 10:37 am #538227

    Oh no, my post hasn’t gone, it will appear again in few day. I’m doing it again in different post

    Here is the link to enlarge the pic

    22nd November 2020 at 10:39 am #538228

    Here are the french cuts

    When I google the beef skirt, it makes me think of “bavette de flanchet” (23)

    22nd November 2020 at 11:50 am #538237

    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

    22nd November 2020 at 12:32 pm #538241

    It can be confusing, I’ve seen hampe for skirt but also piece de boucher.

    22nd November 2020 at 12:53 pm #538245

    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 #538249

    It 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 :unsure:

    22nd November 2020 at 1:12 pm #538253

    I meant to type in onglet as well, which is nearby, also, that too, Babeth.

    For the piece de boucher, I’ve only seen it on hampe. The two butchers I used must have really savoured that cut. ;-)

    22nd November 2020 at 1:41 pm #538258

    Helpful 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

    Anonymous
    22nd November 2020 at 10:14 pm #538294

    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

    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 👍

    23rd November 2020 at 9:55 am #538299

    I really, really fancy a Cornish pasty now!!! Unfortunately not something within Mr. F’s dietry allowance :cry:

    23rd November 2020 at 10:36 am #538305

    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

    Anonymous
    23rd November 2020 at 11:59 am #538308

    Helpful 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.

    23rd November 2020 at 1:21 pm #538313

    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!

    13th December 2020 at 10:47 am #539627

    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

    13th December 2020 at 11:42 am #539629

    Hello all – a very interesting topic.
    I have a problem and you’ll all know what to do, so please help. How do I start a new posting? Thanks for you replies.

    13th December 2020 at 1:17 pm #539636

    @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)

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