Braised flanken with pomegranate from In the Kitchen with a Good Appetite: 150 Recipes and Stories about the Food You Love (page 316) by Melissa Clark

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Notes about this recipe

  • Breadcrumbs on April 21, 2012

    p.316 - This is a very, very special dish. I’ve never seen flanken at my butcher’s or, the supermarket and truth be told, I’d never heard of it until I read this book. Luckily, I was able to locate some at the St. Lawrence Market in Toronto and when I did, I knew I had to try this dish! For those who haven’t found it yet, it may be labeled as short ribs because this is from the same cut of beef but the meat is cut across the top so you have a strip of meat punctuated with coin-like rib bones - if that makes any sense!! Though MC suggests you stir some pomegranate syrup into the finished dish, I had very little liquid left in my Dutch oven so once I’d plated the meat & chopped veggies, I simply drizzled each dish with some syrup and sprinkled w some pomegranate seeds and basil. We loved it. If you make this, I’d highly recommend using the pomegranate seeds and basil as their freshness was the perfect foil for the richness of all the beefy-goodness. Outstanding!

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