Home Recipes Pomegranate Molasses Braised Flanken

Pomegranate Molasses Braised Flanken

Serves 6 20 minutes

Ingredients

  • 4 lbs flanken (bone-in short rib cut)
  • 2 tbsp olive oil
  • 2 onions, sliced
  • 4 cloves garlic, minced
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp ground coriander
  • 2 tbsp tomato paste
  • 1 cup dry white wine
  • 2 cups beef stock
  • 2 tbsp pomegranate molasses
  • 1 cinnamon stick, 1 bay leaf
  • fresh parsley and mint, chopped
  • toasted pine nuts, for finishing

Method

  1. Season the flanken well with salt and pepper on both sides.
  2. Sear in hot olive oil in a Dutch oven until deeply browned on all sides, about 10 minutes total; remove and set aside.
  3. Sauté onions in the same pot until golden, 8-10 minutes, then add garlic, cumin and coriander and cook until fragrant, 1-2 minutes.
  4. Stir in tomato paste and cook briefly, then deglaze with white wine, scraping up the browned bits, and simmer until slightly reduced.
  5. Return the meat to the pot, add beef stock, pomegranate molasses, cinnamon stick and bay leaf, so the liquid comes about two-thirds up the meat.
  6. Cover and braise at a low simmer (or 325F oven) 3-3.5 hours until very tender.
  7. Remove the meat and rest; discard the cinnamon stick and bay leaf, skim fat, and reduce the sauce over high heat until glossy.
  8. Slice between the bones, spoon the pomegranate-spiced sauce over the top, and scatter with fresh parsley, mint and toasted pine nuts.

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