21st Century Beans Flanken 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

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.