Best Braised Flanken With Pomegranate Recipes

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POMEGRANATE-BRAISED SHORT RIBS



Pomegranate-Braised Short Ribs image

Add some jewel-like pomegranate seeds before serving -- they give tang and color and make the dish look fancy in a flash.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 3h45m

Number Of Ingredients 10

5 tablespoons vegetable oil, divided
4 pounds bone-in beef short ribs, cut into 3-inch pieces (8 to 12)
Salt and pepper
1 large yellow onion, cut into wedges
3 cloves garlic, smashed and peeled
10 sprigs thyme
1/4 cup all-purpose flour
3 cups pomegranate juice
1 cup dry red wine, such as Merlot
1/2 cup pomegranate seeds, for serving

Steps:

  • Preheat oven to 275 degrees. In a large heavy pot with a tight-fitting lid, heat 2 tablespoons oil over high. Season short ribs with salt and pepper. In batches, brown ribs on all sides. Transfer to a plate, pour off oil, and wipe loose bits out of pot.
  • Reduce heat to medium-high and add remaining 3 tablespoons oil to pot. Add onion, garlic, and thyme. Cook, scraping up browned bits with a wooden spoon, until onion is softened, 5 minutes. Add flour and stir to coat. Whisk in pomegranate juice and wine and bring to a boil, stirring frequently. Return ribs to pot, cover, and transfer to oven.
  • Bake until ribs are easily pierced with the tip of a paring knife, about 3 hours. With a slotted spoon, carefully transfer ribs to a large platter. Strain liquid into a fat separator, let sit briefly, and return to pot, discarding fat (or, skim off fat with a spoon). Bring to a boil over medium-high and cook until reduced to a sauce-like consistency, 10 minutes. Strain through a fine-mesh sieve, season with salt and pepper, and pour over ribs. Top with pomegranate seeds.

Nutrition Facts : Calories 629 g, Fat 46 g, Fiber 1 g, Protein 25 g, SaturatedFat 20 g

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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