~ Skirt in the Kitchen ~
We got this idea from our friend, Mike G–
Heat in olive oil (1 34- fluid ounce glass bottle), in a medium saucepan, chopped mushrooms, red pepper flakes, and minced or finely chopped garlic. When cooled, Stuff the mushrooms and funnel the seasoned oil back into the jar. Wait several days before the first use. (Keep oil refrigerated after infused with mushrooms.)
[Heat oven to 450 degrees Fahrenheit.]
Salt and pepper all sides of meat brought to room temperature; sear in mushroom oil.
Cover with foil and let rest while cooking the vegetables.
Drizzle more mushroom oil in the bottom of the skillet, heat to softly brown chopped carrots, onion, shallots, and sliced garlic. Salt and pepper with coarse white pepper; it’s got a different, mild flavor.
[Turn oven temperature down to 300 degrees.]
Remove from the pan and cook mushrooms; lay chunks of onion with drizzled mushroom oil (salt and pepper again, but with black pepper this time) over cooked mushrooms,
then the roast– top with cooked vegetables; cover with double-layered foil and roast it for a few hours until juicy and tender.
Rest the meat for 15 minutes from the oven before cutting against the grain to serve. Drizzle it with more mushroom oil, salt and pepper.
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