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
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Freaker 01
[email protected]I'm not sure what went wrong, but my dish didn't turn out as well as it should have.
Reginah Nkosi
[email protected]This is a great recipe for a special occasion.
Md Shariful
[email protected]I'll definitely be making this again.
Joshva Fm
[email protected]Delicious!
Romelo Jr
[email protected]This recipe was easy to follow and the dish turned out great! The meat was tender and the sauce was flavorful. I'll definitely be making this again.
Laxmi Das
[email protected]The braised flanken was delicious, but the pomegranate sauce was a bit too tart for me. I think I'll try it again with a different sauce.
Ornob Biswas
[email protected]This dish was a bit too sweet for my taste, but the meat was cooked perfectly. I think I'll try it again with a different sauce.
Kim bassma Piona
[email protected]I'm not a big fan of flanken, but this recipe changed my mind. The meat was so tender and flavorful, and the pomegranate sauce was the perfect touch. I'll definitely be making this again.
Md Sijan
[email protected]This recipe is a keeper! The braised flanken was fall-apart tender and the pomegranate sauce was sweet and tangy. I served it over rice and it was a delicious and easy meal.
Ali akbar khoso Ali akbar khoso
[email protected]I made this dish for a dinner party last weekend and it was a huge success! Everyone loved the unique flavor of the pomegranate sauce. I will definitely be making this again.
amy barreras
[email protected]The braised flanken turned out great! The meat was so tender and juicy, and the pomegranate sauce was the perfect complement. I'm definitely going to be making this dish again.
TAILONG TAILONG
[email protected]This braised flanken dish is AMAZING! I tried it last night and the meat was fall-off-the-bone tender and the sauce was incredible. I served it with mashed potatoes and green beans, and it was a hit with my family. I'll definitely be making this agai