~ Skirt in the Kitchen ~
Salt and pepper dry meat after having been rinsed. In an oven-proof skillet on high heat, sear the meat in mushroom-infused olive oil, on all sides.
Transfer meat to a platter; cover with foil to keep warm and from drying out on the edges and top portion. Lightly brown onion in mushroom-infused olive oil, as well, adding a little more oil. Salt and pepper the onion pieces while cooking.
Place meat over onion.
Slice mushrooms,
add chopped uncooked onion.
Drizzle over all with more mushroom-infused olive oil, salt and pepper, then place in a preheated 300 degree oven and slow-cook for 4 hours for moist meat and a maximum tenderness. Make sure the meat is double-foiled, covered well during entire time.
In the last hour of slow-cooking the meat, peel golden yellow potatoes, quarter and cook in beef broth, fully covering with the broth. Immediately season with salt, pepper, and sprigs of fresh thyme. The potatoes will be soft, moist, having real beef flavor throughout– freeze and save strained leftover broth for soups or other dishes where broth is needed. This is another good alternative for potatoes.
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