Best 3 21st Century Beans Flanken Recipes
In the ever-evolving landscape of culinary innovation, the 21st-century beans flanken stands as a testament to the harmonious marriage of tradition and modernity. This elevated take on a classic dish reimagines the classic beef flanken by incorporating nutrient-rich beans, creating a symphony of flavors that captivates the senses. Whether you're a seasoned cook seeking a culinary challenge or a novice eager to expand your culinary horizons, this article will guide you through a carefully curated selection of recipes, each offering a unique interpretation of this contemporary culinary masterpiece.
Let's cook with our recipes!
THE ONCE AND FUTURE BEANS
Steps:
- Heat oven to 250 degrees F.
- Soak beans in a plastic container overnight in just enough cold water to submerge them completely.
- Place a cast iron Dutch oven over medium heat and stir in the bacon, onion, and jalapenos until enough fat has rendered from the bacon to soften the onions, about 5 minutes. Stir in the tomato paste, dark brown sugar, and molasses.
- Drain the beans and reserve the soaking liquid. Add the drained beans to the Dutch oven. Place the soaking liquid in a measuring cup and add enough vegetable broth to equal 4 cups of liquid. Add the liquid to the Dutch oven and bring to a boil over high heat. Add in cayenne, black pepper and salt. Give them a stir and cover with the lid. Place the Dutch oven in the oven for 6 to 8 hours, or until the beans are tender.
21ST CENTURY BEANS & FLANKEN
Steps:
- Quick-soak method for the beans: In 7-quart Dutch oven, cover beans with 7 cups water, bring to boil, cover and turn off heat. After one hour, drain beans into a colander and wipe out the pot. Preheat oven to 350. Heat oil in Dutch oven on medium heat and brown the chuck in two batches on all sides. Remove to a platter. Sauté the onions in the oil, scraping up any browned bits, until they begin to brown. Return beef & accumulated juices to the pot, add the drained beans, garlic, seasonings, bay leaf, and carrots to the pot. Add the beef bouillon and ketchup to cover all, leaving about 1" space at top of the pot. Bring to a boil. Cover and place in oven for 2-1/2 to 3 hours, until meat is very tender and beans are very soft. Serve in shallow bowls with challah or French bread to soak up the sauce. A little horseradish on the side is also nice.
BRAISED FLANKEN WITH POMEGRANATE
I'd always thought that flanken was specific to boiled beef or soup. But a little research divulged that the brawny cut is hugely popular in braises (and pot-roasting is arguably the same as braising), especially in Germany, Austria and Hungary. It also shines in Asian cuisines, particularly Korean, in which it's seared and served rare. Arthur Schwartz, in his book "Jewish Home Cooking" (Ten Speed Press, 2008), extols the virtues of flanken. He points out that it's from the same part of the animal as short ribs, cut across rather than along the bones. But while short ribs have achieved culinary stardom and high prices, flanken remains cheap and obscure. And just as tasty.
Provided by Melissa Clark
Categories dinner, main course
Time 2h40m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 325 degrees. Season meat generously all over with salt and pepper. Heat a large ovenproof Dutch oven over medium-high heat. Sear meat in batches until dark golden, 3 to 4 minutes a side. Transfer meat to a platter.
- Add oil to pan and sauté carrots, celery, leeks, garlic and shallot until vegetables are softened and slightly caramelized, about 5 minutes; season lightly with salt and pepper. Add pomegranate juice and wine, and cook, scraping browned bits from bottom of pan, until most of the liquid is evaporated, about 2 minutes. Stir in the stock, thyme, rosemary, bay leaf, cloves, 1/2 teaspoon salt and 1/2 teaspoon pepper. Return meat to pot. Liquid should reach halfway up sides of meat. If not, add a little more stock or water.
- Cover pot and transfer to oven. Cook, turning meat every 30 minutes until fork tender, about 2 hours.
- If you have time, let meat cool and chill overnight. The next day, remove fat from surface, then reheat over low heat. Stir in the pomegranate molasses if using, and sprinkle with pomegranate seeds and cilantro just before serving.
Nutrition Facts : @context http, Calories 982, UnsaturatedFat 42 grams, Carbohydrate 18 grams, Fat 77 grams, Fiber 3 grams, Protein 50 grams, SaturatedFat 24 grams, Sodium 601 milligrams, Sugar 9 grams, TransFat 1 gram
Tips:
- Choose high-quality ingredients, especially the beans and flanken. Fresh, flavorful ingredients will result in a better-tasting dish.
- Soak the beans overnight before cooking. This will help to reduce the cooking time and make the beans more tender.
- Use a variety of beans in your recipe. This will add flavor and texture to the dish.
- Brown the flanken before adding it to the pot. This will help to develop its flavor and prevent it from becoming tough.
- Add plenty of vegetables to the pot. This will make the dish more nutritious and flavorful.
- Season the dish to taste with salt, pepper, and other spices.
- Serve the dish with a side of rice or bread.
Conclusion:
21st Century Beans and Flanken is a delicious and hearty dish that is perfect for a casual meal or a special occasion. It is easy to make and can be tailored to your own taste preferences. With its combination of beans, flanken, vegetables, and spices, this dish is sure to please everyone at your table.
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