Braised Flanken With Pomegranate

Name: Braised Flanken With Pomegranate
Total time: 2 h 40 min
Yield: 4 to 6 servings
Ingredients: 4 pounds flanken ribs; 1/2 teaspoon salt, more to taste; 1/2 teaspoon freshly ground black pepper, more to taste; 2 tablespoons extra-virgin olive oil; 3 medium carrots, peeled and diced; 3 medium celery stalks, diced; 2 leeks, white and light green parts, cleaned, quartered lengthwise and chopped; 2 garlic cloves, finely chopped; 1 shallot, chopped; 1/2 cup pomegranate juice; 1/3 cup dry red wine; 2 cups chicken stock, or as needed; 3 thyme branches (see note); 1 rosemary branch; 1 bay leaf; 3 whole cloves; 1 1/2 tablespoons pomegranate molasses (optional); 1/3 cup pomegranate seeds; 2 tablespoons chopped fresh cilantro

By Melissa Clark

Total Time: About 2 hours 40 minutes
Rating: 4(138)
Comments: Read comments

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.

Featured in: Humble Dish, Humbler Meat

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Ingredients

Yield:4 to 6 servings

4pounds flanken ribs
½teaspoon salt, more to taste
½teaspoon freshly ground black pepper, more to taste
2tablespoons extra-virgin olive oil
3medium carrots, peeled and diced
3medium celery stalks, diced
2leeks, white and light green parts, cleaned, quartered lengthwise and chopped
2garlic cloves, finely chopped
1shallot, chopped
½cup pomegranate juice
⅓cup dry red wine
2cups chicken stock, or as needed
3thyme branches (see note)
1rosemary branch
1bay leaf
3whole cloves
1½tablespoons pomegranate molasses (optional)
⅓cup pomegranate seeds
2tablespoons chopped fresh cilantro

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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, ½ teaspoon salt and ½ teaspoon pepper. Return meat to pot. Liquid should reach halfway up sides of meat. If not, add a little more stock or water.
Step 3
Cover pot and transfer to oven. Cook, turning meat every 30 minutes until fork tender, about 2 hours.
Step 4
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.

Tip

You may wrap herbs and cloves in cheesecloth before adding to pot; remove before chilling or serving.

Ratings

4 out of 5

138 user ratings

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Comments

Melissa Clark7 years ago

Shortribs will work! And the cooking time should be about the same, more or less. Just keep checking them.

Doris7 years ago

So very delicious, but why add the disconcertingly crunchy pomegranate seeds to the meltingly soft flanken? Leave them out.

Christine7 years ago

This went over very well for Rosh Hashanah. I can't help myself though; I remove my hand the rubbery tendons that hold the bones in place, so the pieces of meat break down into smaller pieces, not slices. Served it over buttered noodles. Big hit.

Ilene J2 months ago

Thank you, Melissa! I have made this many times as a beef stew using chuck cut into 1 inch pieces. About 45 minutes before the beef is completely fork tender, I add halved small Yukon Gold or Red Potatoes and carrots cut into 1 inch pieces. I add a bit more pomegranite molasses. Always rave reviews.

Ron Lockhart4 months ago

I made this as written but with the recipe cut in half. It was scrumptious! Maybe the pot I used was too large, but I found I needed to add an additional cup of liquid to the browned flanken to bring the liquid level up to cover ½ of the flanken. I also had to add another cup after cooking to be able to put this in the refrigerator to de-fat it. The resulting gravy was delicious, and I loved the taste of the pomegranate molasses! I served it over homemade pappardelle.

jane2 years ago

Delicious! I made it with chuck, because i didn’t think my family would like the texture of flanken. Didn’t have pomegranate seeds, but otherwise followed the recipe, inc. the molasses and cilantro.

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