That's not skirt! It was either kabobs or stew meat, and there was only one sure way to find out.
I pan seared it on both sides, then covered the pan and let it rest for 6 minutes.
That's a perfectly rare piece of: stew meat.
I have a very lazy cooking method, so there is no braising step in this recipe. I just added the meat chunks on top of 3 large carrots (julienned) in a 4-quart stew pot.
And added what I had in the refrigerator: 3 Serrano peppers, deseeded, deveined, and finely sliced; 2 colored bell peppers, thickly sliced; 2 bunches of scallions, sliced; 1/4 cup of chopped cilantro; basil microgreens (there were only a couple of pinches of left in the bag, and I put them in, why not?)
Add one jar of plain strained tomatoes, this will help cut the intensity of the next ingredient.
This is 1 1/2 cups of the "House BBQ Sauce"; I promise to post the recipe sometime. Any leftover barbecue sauce you have in the refrigerator will do here, but you have to add water to make 1 1/2 cups.
After three hours in the oven (1 hour at 300f, covered; 2 hours uncovered at 250f) the mix has condensed to a sweet and smoky, thick, spicy, barbecue-saucy beef stew. Stir once every hour if you have the time. Adjust for salt when completed, and voila! This is a great way to use up the leftover veggies you have on hand, and it serves 8.*Hint: if the stew meat is still chewy after 3 hours, just add another hour on, until it falls apart. Watch the liquid level; you may have to put the cover back on to keep it from condensing too much and scorching.
