TODAY’S RECIPE: Garlic Beef

TODAY’S RECIPE: Garlic Beef

0 Comments | Daily Mail (London, England), The, March 27, 2008

SKIRT is beef from around the breast and rump of the animal and is oftensold as mince. It is coarse, very lean (when trimmed) and, although not themost tender cut, has excellent flavour. It is only in the UK that skirt isn’tconsidered a steak cut. SERVES 4 1 tbsp black peppercorns 6 garlic cloves 4tbsp red wine vinegar 600g/1lb 5oz piece well-trimmed beef skirt Ingredients oRECIPE of the day is brought to you in association with BBC Good Food magazine.To order the issue and any previous issues call 0870 444 7017, [pounds sterling]2.99 (free p&p). For more recipes visit www.bbcgoodfood.com

1 In a pestle and mortar, crush peppercorns and garlic with a pinch of saltuntil you have a smoothish paste, then stir in the vinegar. Sit the beef in anon-metallic dish, then rub all over with the paste. Leave in the fridge for afew hours, but no longer.

2 To cook, place a griddle pan over a very hot heat
mortar and pestle

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