21st Century Beans Flanken Recipes

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THE ONCE AND FUTURE BEANS



The Once and Future Beans image

Provided by Alton Brown

Categories     side-dish

Time 16h30m

Yield 6 servings

Number Of Ingredients 11

1 pound dried Great Northern beans
1 pound bacon, chopped
1 onion, chopped
2 jalapenos, chopped
1/4 cup tomato paste
1/4 cup dark brown sugar
1/4 cup molasses
Vegetable broth
1/4 teaspoon cayenne pepper
1 teaspoon black pepper
2 teaspoons kosher salt

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



21ST CENTURY BEANS & FLANKEN image

Categories     Beef     Braise     Dinner

Yield 5 serves 8

Number Of Ingredients 13

1-1/2 lbs. dried baby lima beans
2 large onions chopped
2 tbsp vegetable oil
3 large garlic cloves chopped
4 lb. boneless chuck roast, cut into 10 large serving-sized chunks; salted & peppered
1/2 lb. baby carrots or 3 large carrots cut into chunks
5 -6 cups beef bouillon
2 tsp paprika
1/2 tsp black pepper
1/2 tsp dried thyme
1 bay leaf
1/2 tsp ground ginger
1/2 cup ketchup

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



Braised Flanken With Pomegranate image

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

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

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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