A cut above: Flanken-cut beef short ribs - FOX 10 News | fox10phoenix.com

A cut above: Flanken-cut beef short ribs

Updated: Jan 12, 2012 03:21 PM EST
© Todd Coleman / Bonnier © Todd Coleman / Bonnier
  • FOX 10 Arizona Morning's Food & RecipesMore>>

  • Recipes: Beef bourguignon; pecan pie & cream cheese ice cream

    Recipes: Beef bourguignon; pecan pie & cream cheese ice cream

    BEEF BOURGUIGNON RECIPE2lbs of grass fed braising beef cut into chunks (Beef Chuck)2 onions cut into quarters4 carrots, sliced roughly1 leek sliced into ½ pieces4oz bacon lardons5 red Lasoda potatoes (blanched in boiling water until fork tender- cool and cut into quarters)2oz of butter3 tablespoons oil1 tablespoon garlic1 tablespoon of tomato pastebouquet garni1 bottle of red wine10 cups of beef stock10oz of blue oyster mushrooms (Roasted with Olive Oil, Salt and Pepper to taste)Method:Heat b...
    BEEF BOURGUIGNON RECIPE2lbs of grass fed braising beef cut into chunks (Beef Chuck)2 onions cut into quarters4 carrots, sliced roughly1 leek sliced into ½ pieces4oz bacon lardons5 red Lasoda potatoes (blanched in boiling water until fork tender- cool and cut into quarters)2oz of butter3 tablespoons oil1 tablespoon garlic1 tablespoon of tomato pastebouquet garni1 bottle of red wine10 cups of beef stock10oz of blue oyster mushrooms (Roasted with Olive Oil, Salt and Pepper to taste)Method:Heat b...
  • Dishes Inspired by 'The Hundred-Foot Journey'

    Dishes Inspired by 'The Hundred-Foot Journey'

    Dishes Inspired by The Hundred-Foot Journey with Chef Jon-Paul Hutchins
    Dishes Inspired by The Hundred-Foot Journey with Chef Jon-Paul Hutchins
  • 4th of July desserts using 4 ingredients

    4th of July desserts using 4 ingredients

    What better way to celebrate the 4th of July with cakes? Pastry chef Country Velador from Cowboy Ciao and Super Chunk Sweets Treats shows us how to create desserts made from the same four ingredients.
    What better way to celebrate the 4th of July with cakes? Pastry chef Country Velador from Cowboy Ciao and Super Chunk Sweets Treats shows us how to create desserts made from the same four ingredients.
  • Past stories from SaveurMore>>

  • Cape Town's classic shake

    Cape Town's classic shake

    This avocado-mint milkshake from South Africa makes a cooling summer treat.
    This avocado-mint milkshake from South Africa makes a cooling summer treat.
  • Southern comfort, Indian-style

    Southern comfort, Indian-style

    Crisp griddled dosas -- savory South Indian fried crepes -- pave the way for new friendships.
    Crisp griddled dosas -- savory South Indian fried crepes -- pave the way for new friendships.
  • Fries: Belgium does them better

    Fries: Belgium does them better

    After a lifetime spent eating American-style french fries, a first taste of Belgian-style frites is a transformative experience.
    After a lifetime spent eating American-style french fries, a first taste of Belgian-style frites is a transformative experience.


By Gabriella Gershenson


The recipe for t'fina pkalia, the Tunisian Jewish beef, spinach, and white bean stew, calls for flanken-cut beef short ribs.


Flanken
means "flank" in German and in Yiddish, and it refers to short ribs (the ribs that span from the back toward the belly of the cow) cut across the bones.


Available at most butcher shops, flanken ribs are four to eight inches long and about one and a half inches wide, with four or five oval-shaped cross-sections of bone along the edge.


Historically, it was a cut of meat that many people could afford, and because it's tough and well-marbled with lots of connective tissue, flanken lends itself well to slow-cooked stews.


Be it t'fina pkalia or Eastern European cholent (made from beans, barley, meat, and potatoes), flanken is the ideal cut: Over time, the ribs release their ample fat, collagen, and bone marrow into the stew, imparting profound richness and depth of flavor.


Other styles of beef short rib include the more common English cut, which is sliced parallel to the rib, and beef spare ribs, which are thinner and more tender than the English cut and don't contain the full bone.


According to Paul Whitman, owner of Fischer Brothers & Leslie, a kosher butcher shop in Manhattan, each cut has its purpose and its season.


"In the summer, when people are barbecuing, they buy more spare ribs," he said. "But in the winter, when they're making stews, they want flanken." 

 

© 2012 SAVEUR
All rights reserved.
*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.
Powered by WorldNow

KSAZ-TV & KUTP
511 W. Adams St.
Phoenix, AZ 85003

Phone: (602) 257-1234
Fax: (602) 262-0177

Didn't find what you were looking for?
All content © Copyright 2000 - 2014 Fox Television Stations, Inc. and Worldnow. All Rights Reserved.
Privacy Policy | New Terms of Service What's new | Ad Choices