Archive for 11 Mar ’14

  • wpid-IMAG0973.jpgHarissa marinade
  • wpid-IMAG0978.jpgSeared on both sides
  • wpid-IMAG0981.jpgAfter resting, very tender

Spiced and seared goose skirt

Usually, if we have picked up a cut of beef skirt, we will slow cook the meat in a stew.  Today we tried a recipe from the Ginger Pig Meat Book.  The skirt is marinated in harissa in a plastic bag for a few hours, and then cooked on a griddle for a few minutes each side, and then rested for a long time, at least 10 minutes, otherwise it will be tough.