BRAISED FLANKEN WITH POMEGRANATE

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	BRAISED FLANKEN WITH POMEGRANATE

ellington

12-18-2008 2:15 PM

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flanken

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<div style="margin: 12px 0px; font-family: arial; color: #333333; background: #ffffff; border: solid 4px #e5e5e5; width: 100%; clear: left;"><div class="CM_CTB_Content_Wrap" style="margin: 0px; padding: 0px;background-color: #ffffff;"><div style="border-bottom: solid 1px #dcdcdc; white-space: nowrap; margin-bottom: 8px; background-color: #eeeeee ;background-image: url(http://clipmarks.com/images/source-bg.gif); background-repeat: repeat-x; height: 24px; line-height: 24px; vertical-align: middle; padding-bottom: 4px; color: #666666; font-size: 10px;" ><a href="http://clipmarks.com/clip-to-blog/" title="see clips that are hot right now"><img src="http://content.clipmarks.com/blog_embed/2f12a30d-9afd-4f65-87ba-3594f75801ce/7300C7B8-7601-449F-B31C-33AEBBC51575/" alt="" width="19" height="19" border="0" style="vertical-align: middle; margin: 0px 4px; display: inline; border: none; float:none;" /></a>clipped from <a title="http://www.nytimes.com/2008/12/17/dining/171arex.html?scp=4&sq=&st=nyt" href="http://www.nytimes.com/2008/12/17/dining/171arex.html?scp=4&sq=&st=nyt" style="font-size: 11px;">www.nytimes.com</a></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.nytimes.com/2008/12/17/dining/171arex.html?scp=4&sq=&st=nyt"><NYT_HEADLINE type=" " version="1.0">
Braised Flanken With Pomegranate
</NYT_HEADLINE></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.nytimes.com/2008/12/17/dining/171arex.html?scp=4&sq=&st=nyt"><P><SPAN class="bold">Time:</SPAN> About 2 hours 40 minutes</P></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.nytimes.com/2008/12/17/dining/171arex.html?scp=4&sq=&st=nyt"><div align="center"><img src="http://content7.clipmarks.com/blog_cache/www.nytimes.com/img/01F6AC65-CE34-4EFC-BB65-B6961B404C09" alt="" /></div></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.nytimes.com/2008/12/17/dining/171arex.html?scp=4&sq=&st=nyt"><P class="caption">
Flanken with pomegranate. 
</P></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.nytimes.com/2008/12/17/dining/171arex.html?scp=4&sq=&st=nyt"><P>4 pounds flanken ribs</P><P>  1/2 teaspoon salt, more to taste </P><P>  1/2 teaspoon freshly ground black pepper, more to taste </P><P>2 tablespoons extra virgin olive oil</P><P>3 medium carrots, peeled and diced</P><P>3 medium celery stalks, diced</P><P>2 leeks, white and light green parts, cleaned, quartered lengthwise and chopped</P><P>2 garlic cloves, finely chopped</P><P>1 shallot, chopped</P><P>  1/2 cup pomegranate juice</P></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.nytimes.com/2008/12/17/dining/171arex.html?scp=4&sq=&st=nyt"><P>1/3 cup dry red wine</P><P>2 cups chicken stock, or as needed</P><P>3 thyme branches (see note)</P><P>1 rosemary branch</P></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.nytimes.com/2008/12/17/dining/171arex.html?scp=4&sq=&st=nyt"><P>1 bay leaf</P><P>3 whole cloves </P><P>1 1/2 tablespoons pomegranate molasses (optional)</P><P>  1/3 cup pomegranate seeds</P><P>2 tablespoons chopped fresh cilantro.</P></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.nytimes.com/2008/12/17/dining/171arex.html?scp=4&sq=&st=nyt"><P><SPAN class="bold">1. </SPAN> Preheat oven to 325 degrees. Season meat generously all over with salt and pepper. Heat a large ovenproof Dutch oven over medium-high heat. Sear meat in batches until dark golden, 3 to 4 minutes a side. Transfer meat to a platter. </P></blockquote></div><div style="margin: 0px 6px 6px 4px;"><table style="font-size: 11px;border-spacing: 0px;padding: 0px;" cellpadding="0" cellspacing="0" width="100%"><tr><td style="background:transparent;border-width:0px;padding:0px;">&nbsp;</td><td align="right" style="background:transparent;border-width:0px;padding:0px;width:107px" width="107"><a href="http://clipmarks.com/share/7300C7B8-7601-449F-B31C-33AEBBC51575/blog/" title="blog or email this clip"><img src="http://content8.clipmarks.com/images/c2b-foot.png" border="0" alt="blog it" width="107" height="17" style="border-width:0px;padding:0px;margin:0px;" /></a></td></tr></table></div></div>

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