Soup N Fleisch Flanken Recipes

Steps:

• Season short ribs with sugar and steak seasoning; rub over both sides.
• Whisk soy sauce, vinegar, maple syrup, 2 tablespoons plus 2 teaspoon cayenne pepper, sesame oil, ginger, and red pepper flakes together in a small bowl to make marinade.
• Pour marinade into a large resealable plastic bag. Add short ribs. Seal and let marinate in the refrigerator, 1 to 4 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove short ribs from marinade; discard marinade. Grill short ribs until well-browned, about 3 minutes per side.

SWEET-AND-SOUR FLANKEN

Steps:

• In a large heavy-bottomed stockpot, combine all braising ingredients.
• Bring to a boil, then reduce to a simmer and cook, skimming any foam that forms until meat is tender but not falling off the bone, about 2 1/2 to 3 hours.
• Remove meat and set aside.
• Simmer remaining liquid another 15 minutes to reduce.
• Meanwhile, in a large saucepan, prepare sauce by combining cider and red wine vinegar and honey.
• Bring to a a boil then add carrots and shallots and cook at a boil until soft, but not fully cooked, about 10 minutes.
• Add wine.
• Once braising liquid in stockpot has reduced, use a slotted spoon to remove and discard solids, then carefully pour liquid through a mesh strainer and into saucepan with vinegars and honey.
• Bring liquid to a simmer and cook until it is thick enough to coat the back of a spoon, about 20-30 minutes.
• Season with salt and pepper.
• Add flanken, cover pot and cook until sauce is coating meat, about 15 minutes.
• Serve flanken over egg noodles or kugel.
• Accompany with a basket of toasted challah, honey and sea salt.

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.

GRANDMA'S FLANKEN, BARLEY, AND VEGETABLE SOUP RECIPE

Steps:

• Put beef ribs and marrow bones into a heavy soup pot and add cold water until the meat is just covered. Bring to a boil. Skim off the foam from the top of water. Prepare bouquet garni of dill, parsley, and bay leaves. Add vegetables (except peas), dried ingredients, bouquet garni, and stock. Simmer for 60 minutes. Add peas and simmer for another 15 minutes. Remove bouquet garni. Add salt and pepper to taste. Enjoy with crusty bread.