Cooking with Tallyrand

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Just Cooking with Tallyrand

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apart from stew when it must be shin that is what I use for all recipes requiring cubed beef

I have used mince before, but beef skirt like everything never used to be so expensive, it was my gran that taught me, and like she said you can bulk it out with the veg! and I was born at the end of the war so rationing was still around when I was a child. We had roast meats in small quanties with suet pudding to fill you up, more often than yorkshires. I still do mince beef cobbler

I prefer to use beef skirt with swede, I cut the beef into cubes and cook for 30mins in pan with onion and swede then add diced potato for a further 10mins before putting it in pastry