7 kg (2 lb) skirt of beef
salt
pepper
2 oz (50 g) fresh breadcrumbs
1 onion, chopped
1 teaspoon chopped parsley
25 g (1 oz) chopped suet
1 egg, beaten
little stock
salt
pepper
2 oz (50 g) fresh breadcrumbs
1 onion, chopped
1 teaspoon chopped parsley
25 g (1 oz) chopped suet
1 egg, beaten
little stock
method
1. Remove the skin from the meat.
2. Rub the meat with salt and pepper.
3. Mix together the breadcrumbs, onion, parsley, suet, salt and pepper and bind with the egg.
4. Spread this mixture over the meat and roll up. Tie into shape and place in a baking dish.
5. Add a little stock to the dish, cover and bake in a preheated moderate oven 180°C (350°F) Gas Mark 4 for 2 to 2 1/2 hours or until tender.
6. Baste frequently with the stock in the dish.
7. Fifteen minutes before the meat has finished cooking, uncover it to allow it to brown.
8. Serve with gravy.
2. Rub the meat with salt and pepper.
3. Mix together the breadcrumbs, onion, parsley, suet, salt and pepper and bind with the egg.
4. Spread this mixture over the meat and roll up. Tie into shape and place in a baking dish.
5. Add a little stock to the dish, cover and bake in a preheated moderate oven 180°C (350°F) Gas Mark 4 for 2 to 2 1/2 hours or until tender.
6. Baste frequently with the stock in the dish.
7. Fifteen minutes before the meat has finished cooking, uncover it to allow it to brown.
8. Serve with gravy.
serving amount
serves 6 - 7
rate this recipe
9.5
out of 10
4 users have helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
