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Wonderful flavor unlike any other beef stew we have tried: the curry, ginger, mustard, and mixed spice (aka pumpkin pie spice in the US) reminded DH of a fall cake during roasting. I would call this Australian as it combines typical English spices with Asian spices. In the US, beef gravy is called beef shank (sometimes cross-cut beef shank), and I used well-trimmed center cut shank (although the Australian gravy cut is boneless). The skirt steak is the thin strip coating the ribs just behind brisket cut at the front legs, and is much more tender than flank steak that is toward the rear from the skirt (it also has more fat, just as the rib roast on the top of the animal has more fat than the loin cut behind it). My beef shank cost $4.99/pound, but that includes the cross section of the front leg bone and lots of silverskin and tendons that require trimming (but could go into the freezer to save for beef stock). My skirt steak was $16/pound, and that seemed costly. This meat casserole cries for potatoes and veggies to round out the meal, so don't forget the sides. The meat was very tender and passed DH's gristle test. In the US some say that skirt steak is hard to find because the Applebees restaurant chain corners the market. Next time we will try some chuck beef roast which can usually be found on sale and is easier to trim. Or I might buy stew meat to save time. We loved this combination of spices! Made for Please Review My Recipe tag game.
This is one of my picks for the recipe swap #2. And this has been pronounced "GOOD" by my three boys ages 13,11,and 10. I agree with them. Most of my recipes for beef with gravy are flavored by onion,celery,garlic. But the warm spices in this round out the flavor even more. The only problem I had was not with the recipe itself but the measurement conversion to american. The amount of meat was a little unclear. I could see that this does have a lot of potential for meat pie, dumpling stew etc. A very nice recipe. Thanks for sharing.