RUL
Long before the inventions of today's modern cooking devices, this was a common method for cooking flank steak, according to Grandma's hand written notes in her cookbook The flank steak is a beef steak cut from the abdominal muscles or butt of the cow. A relatively long and flat cut, flank steak is used in a variety of dishes including London broil and as an alternative to the traditional skirt steak in fajitas. It can be grilled, pan-fried, broiled, or braised for increased tenderness. This steak is lean, boneless and flavorful. Carve across the grain into thin slices after cooking
Provided by Russ Myers @Beegee1947
Categories Beef
Number Of Ingredients 4
Steps:
- Trim meat from the skin. Cut skin in rectangular pieces, about 7 x 12 inches (You may sew smaller skins together to make big enough)
- Cut meat into strips and lay lengthwise on the skins Season generously with salt, pepper, onions and ginger
- Fold skins over meat so edges meet and sew up sides and ends. Wind tightly with cord.
- Before placing into salted boiling water, prick all over with a sharp fork Prick frequently during first 15 minutes of boiling
- Boil slowly until tender, 2 or 3 hours After removing from kettle, cool under a heavy weight. Slice rather thin to serve
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