We got over a foot of snow this week. That’s flanken weather. And I’m in the mood for plain old. No frills, no riffs.
This recipe is tried (many times) and true. No fuss, no bother. Good old fashioned eats. For cold weather. For comfort.
If you don’t have flanken, you can make the same recipe using “English cut” short ribs, large chunks of chuck or really any “stew” type beef.
Braised Flanken
all-purpose flour
salt, freshly ground black pepper, garlic salt and paprika
6 pieces flanken
4 tablespoons vegetable oil
2 medium onions, sliced
3 cloves garlic, finely chopped
2 tablespoons tomato paste
4 large carrots, cut into chunks
2 large all-purpose potatoes, peeled and cut into chunks
2 cups red wine
2-3 fresh thyme sprigs
Mix the flour with some salt, black pepper, garlic powder and paprika. Coat the meat with the flour mixture. Heat 2 tablespoons of the vegetable oil in a saute pan over medium heat and cook on both sides for 5-6 minutes or until lightly browned. Remove the meat and set it aside on a plate. Pour the remaining 2 tablespoons vegetable oil into the pan. Add the onions and cook, stirring occasionally, for 3-4 minutes, or until softened. Add the garlic and cook for another minute. Mix the tomato paste into the ingredients. Return the meat to the pan. Add the carrots and potatoes. Pour in the wine. Place the thyme sprigs on top. Turn the heat to low. Cook for about 3 hours or until the meat is soft and tender.
Makes 4-6 servings