Beef, Entree, Meat, Recipes, Rice

Shredded Braised Skirt Steak with Tomato-Parsley Rice

Skirt steak is one of the most flavorful beef cuts. The outer part is mostly suitable for pan-searing or grilling (see recipe HERE), while the inside part is more suitable for slow cooking, which is the method I used in the following recipe.
This recipe is yet another version of the Sephardic “Sopado” dish, which consists of meat cooked slowly with tomatoes, onions and a large amount of parsley (check HERE for another version with lamb). Here I chose to add beef stock and some white wine to the flavorful meat, creating a wonderful, aromatic, yet very light sauce. Once again, I used the sauce to cook rice in, and added the shredded meat into it, creating a full meal in one pot.
The dish is quick to assemble and requires minimal preparations. Once these are done, just place the pot in the oven and let it do the rest. The perfect easy choice for a hearty meal on cold day around the house. Try it and enjoy.

Makes: 4-6
Cooking time: 20 minutes
Braising time: 2½ hours

2 Tbs olive oil
1 lbs (455 grams) inside beef skirt steak
2 medium onions, roughly chopped
1 can (14.5 oz/411 grams) diced tomatoes
1½ cups beef stock, preferably homemade
1 cup dry white wine
1 cup packed chopped parsley
1 Tbs salt
½ tsp freshly ground four pepper mix
½ tsp sugar
¾ cup Basmati rice

1. Pour the olive oil into a wide pot. Add the meat, in one layer, and scatter the chopped onion over it. Add the tomatoes, beef stock, wine, parsley, salt, pepper and sugar. Bring to the boil over medium-high heat. Cover the pot, lower the heat to medium-low and cook for 15 minutes.

2. Preheat the oven to 250F (120C). Transfer the covered pot into the oven and braise for two hours. Take out of the oven, but keep it on. Transfer the meat to a cutting board, let cool a bit and shred it roughly.

3. While the meat is cooling, taste the sauce and adjust seasoning, if needed. Add the rice and mix well. Cover and bring to the boil over medium-high heat, then transfer to the oven. Once the beef is shredded, add it to the pot  and braise for about 30 minutes, or until the rice is fully cooked. Serve warm.

35 thoughts on “Shredded Braised Skirt Steak with Tomato-Parsley Rice”

  1. I frequently see skirt steak available here, and remember from long ago that it was especially tender and flavorful. I tried it once a few years ago, but didn’t see any advantage to it over regular beef, but I probably didn’t do the right thing to it.

    Melanges like this one, and my attempt from today, taste really good with the mixture of flavors to tickle our palates.

    Virtual hugs,


  2. A great and obviously tasty variation on the theme of the ingredients used ! Just my favourite kind of dish sending its baking aromas from the kitchen whilst I’m contentedly working in the library two doors away ! The rice truly looks risotto-succulent . . . next week on a rainy day for sure . . .

    Liked by 1 person

    1. Thank you Judi, I’m glad you liked the dish. I also love the combination of rice and tomatoes. The wine was actually an after thought, as I had some leftover, but it worked so well here, and added another layer of subtle acidity. Will definitely use it again! 🙂


    1. Thank you Karen, I’m glad you liked the recipe. I love grilled skirt steak, but it’s not always easy to find the outer part, so when I can only get the inside part, this way of cooking works better, especially in the winter. I hope you’ll enjoy it. 🙂

      Liked by 1 person

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