Skirts and kidneys

Skirts and kidneys is a traditional British dish. It is a type of stew that primarily consists of lamb's kidney and skirt steak, a cut of beef. The dish is often slow-cooked and served with potatoes and vegetables.

History

The origins of skirts and kidneys are rooted in the culinary traditions of the United Kingdom. It is a dish that was typically prepared by the working class, as it made use of inexpensive cuts of meat. The dish is particularly associated with the regions of Yorkshire and Lancashire.

Preparation

The preparation of skirts and kidneys begins with the cleaning and preparation of the lamb's kidneys. They are typically soaked in water to remove any residual blood and then cut into small pieces. The skirt steak is also cut into pieces and both the steak and kidneys are browned in a pan.

The meat is then slow-cooked in a pot with onions, carrots, and celery. A variety of herbs and spices, such as thyme, rosemary, and bay leaves, are added for flavor. The dish is typically cooked in a beef broth or stock, and often includes a splash of Worcestershire sauce or ale for added depth of flavor.

The dish is traditionally served with boiled or mashed potatoes and a selection of vegetables.

Variations

While the basic ingredients of skirts and kidneys remain the same, there are regional variations of the dish. In some areas, additional ingredients such as mushrooms, peas, or tomatoes may be added. Some versions may also include bacon or sausage.

See also

• List of lamb dishes
• List of beef dishes
• British cuisine

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