Recipe: Shredded Charolais Skirt Steak

1 In a Dutch oven suitable for oven use, pour 2 tablespoons of rapeseed oil then brown your pieces of skirt steak, salt and pepper.

2 Then add your black tea, the shallots, thyme, bay leaf, cloves then add water 3cm above the pieces of meat, bring to a boil, salt (lightly) and pepper with your white pepper mill, cover then place in a preheated oven at 90° overnight (10 to 12 hours)

3 The next day drain your meat and solid elements (shallots black garlic etc) in a strainer then reduce this cooking until it becomes syrupy.

4 Meanwhile, by hand shred your pieces, put them in a bowl remove the flesh from inside the shallots and black garlic, crush them with a fork then incorporate them into your shredded preparation, then add the reduced sauce and stir with a spatula.
Plating
Heat your shredded preparation then place 4 tall ring molds on hot plates, fill them and unmold, place some soy vermicelli on top then add your garnish (peppers and ½ olives garnished with black garlic) with taste.
*Skirt steak: Muscle of the diaphragm of beef or horse in the form of a long and flat band with apparent dark colored fibers.
*As usual I thank my friend
Mrs. Hay-Jung Ingeniat for my "supply" of black garlic very useful for the creation of some of my recipes.
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