GRANDMA ROSE'S SPLIT PEA SOUP WITH BEEF FLANKEN
We've never had a pea soup quite like this one! The addition of barley and dill were ingenious... We can't wait to have it again!
Provided by Erika Kerekes
Categories Vegetables
Time 2h10m
Number Of Ingredients 9
Steps:
- 1. Chop the onions, celery and carrots. Aim for 1/2-inch pieces, but don't get all OCD about it. You want them all roughly the same size, but a little bigger or smaller won't make a difference at all.
- 2. Heat the oil in a large pot and brown the ribs on all sides. Remove the ribs to a plate, then add the chopped vegetables to the fat in the pot. Stir a minute or two until everything is coated in fat and starting to soften.
- 3. Put the meat back in the pot, then add the split peas, pearl barley and dried dill. Add enough water to cover it all and bring the pot to a boil. Turn the heat down to low, cover the pot, and simmer the soup at least 2 hours, until it is thickened and the meat is tender.
- 4. Shred the meat with two forks (or your fingers if you've let the soup cool for a while). The bones will have slipped out of the meat, so fish them out from the bottom of the pot with a spoon. Season with salt and pepper - you will need much more salt than seems reasonable, but keep salting until it tastes right to you. Serve hot for a hearty one-pot lunch or dinner.
SOUP 'N FLEISCH (FLANKEN)
From COOKS.COM. but altered a bit by me. My husband loved this soup! It is a vegetable soup with meat that I made creamy by using a blender after removing the meat (and all bones). It is an orange tinted soup. I was trying to find a soup like my Grandmother's. This wasn't really like her soup (her's was greener, maybe from split peas and less carrots) but this was very good nevertheless. I didn't add the dill but think it would be good next time.
Provided by Oolala
Categories Potato
Time 2h55m
Yield 3-4 quarts, 8 serving(s)
Number Of Ingredients 13
Steps:
- Grate carrots, celery and onions, and set aside. I blended the soup later so this step is up to you. If you want a creamy soup, no need to grate.
- In a large pot, cover the flanken with water; bring to boil for 2 minutes; then change water to the full amount (4-5 quarts).
- Bring this fresh water with flanken to a boil.
- Add the dried soup mix with contents of seasoning packet enclosed, bouillon cubes and the bay leaf.
- Cook for 1/2 hour.
- Add (grated) vegetables and cook for at least 1 hour on a low flame. I cooked it for 2 hours, stirring occasionally.
- Then add garlic powder or fresh garlic. Salt and pepper, to taste, and add potatoes. Cook for 10-15 minutes more.
- Taste for seasoning and adjust if necessary.
- When ready to serve, remove bay leaf.
- If you want the soup creamy, you may remove veggies to the blender. Be careful for any bones that may have come loose from the short ribs.
- Meanwhile, put the meat into a separate bowl so that you can remove bones and fat and trim into nice chunks.
- Once the veggies are blended, you can add it back to the pot with the soup to mix.
- You may serve in bowls with the meat added or freeze in plastic containers distributing the meat chunks evenly.
- Serve with bread as a meal in one.
Nutrition Facts : Calories 582.3, Fat 42.4, SaturatedFat 18.4, Cholesterol 86.9, Sodium 2121.8, Carbohydrate 29.3, Fiber 3.5, Sugar 4.5, Protein 20.8
BRAISED FLANKEN WITH POMEGRANATE
I'd always thought that flanken was specific to boiled beef or soup. But a little research divulged that the brawny cut is hugely popular in braises (and pot-roasting is arguably the same as braising), especially in Germany, Austria and Hungary. It also shines in Asian cuisines, particularly Korean, in which it's seared and served rare. Arthur Schwartz, in his book "Jewish Home Cooking" (Ten Speed Press, 2008), extols the virtues of flanken. He points out that it's from the same part of the animal as short ribs, cut across rather than along the bones. But while short ribs have achieved culinary stardom and high prices, flanken remains cheap and obscure. And just as tasty.
Provided by Melissa Clark
Categories dinner, main course
Time 2h40m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- 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.
- Add oil to pan and sauté carrots, celery, leeks, garlic and shallot until vegetables are softened and slightly caramelized, about 5 minutes; season lightly with salt and pepper. Add pomegranate juice and wine, and cook, scraping browned bits from bottom of pan, until most of the liquid is evaporated, about 2 minutes. Stir in the stock, thyme, rosemary, bay leaf, cloves, 1/2 teaspoon salt and 1/2 teaspoon pepper. Return meat to pot. Liquid should reach halfway up sides of meat. If not, add a little more stock or water.
- Cover pot and transfer to oven. Cook, turning meat every 30 minutes until fork tender, about 2 hours.
- If you have time, let meat cool and chill overnight. The next day, remove fat from surface, then reheat over low heat. Stir in the pomegranate molasses if using, and sprinkle with pomegranate seeds and cilantro just before serving.
Nutrition Facts : @context http, Calories 982, UnsaturatedFat 42 grams, Carbohydrate 18 grams, Fat 77 grams, Fiber 3 grams, Protein 50 grams, SaturatedFat 24 grams, Sodium 601 milligrams, Sugar 9 grams, TransFat 1 gram
GRANDMA'S FLANKEN, BARLEY, AND VEGETABLE SOUP RECIPE
Provided by marlabeth19
Number Of Ingredients 19
Steps:
- Put beef ribs and marrow bones into a heavy soup pot and add cold water until the meat is just covered. Bring to a boil. Skim off the foam from the top of water. Prepare bouquet garni of dill, parsley, and bay leaves. Add vegetables (except peas), dried ingredients, bouquet garni, and stock. Simmer for 60 minutes. Add peas and simmer for another 15 minutes. Remove bouquet garni. Add salt and pepper to taste. Enjoy with crusty bread.
CHICKEN SOUP WITH FLANKEN
Hana says: Take the flanken and chicken out of the soup when it's nearly done, and serve them separately. Leave the shinbone in so the meat is falling off the bone.
Provided by Alex Witchel
Categories lunch, soups and stews, main course
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- In a very large pot, combine chicken pieces, flanken and shinbone. Add water to cover, place over high heat and bring to a boil. Reduce heat to medium-low. Carefully remove foam as it forms.
- When there is no more foam, add vegetables in following order: carrot chunks, celery chunks, parsnip, turnip, parsley roots, onion, garlic, leek and zucchini. As vegetables become tender, remove them.
- When all vegetables have been removed, add parsley and dill. Simmer until flanken is very tender, about 2 hours. Discard parsley and dill. Remove flanken and chicken, and set aside. Strain soup, then return meat, chicken and shinbone to pot.
- Before serving soup, remove fat from surface. Add marrow-bone ends, sliced carrots and sliced celery. Place over medium heat, and simmer until vegetables are tender. Remove and discard marrow bones. Remove flanken and chicken; slice and serve separately. Season soup with salt and pepper to taste. Ladle into bowls and serve.
Nutrition Facts : @context http, Calories 1123, UnsaturatedFat 34 grams, Carbohydrate 19 grams, Fat 67 grams, Fiber 5 grams, Protein 108 grams, SaturatedFat 20 grams, Sodium 1725 milligrams, Sugar 7 grams, TransFat 0 grams
More about "soup n fleisch flanken recipes"
CLASSIC KOSHER FLANKEN | KOSHER AND JEWISH RECIPES
From thejewishkitchen.com
Cuisine JewishCategory Main DishServings 6Total Time 2 hrs 30 mins
HEARTY FLANKEN SOUP | RECIPES
From kosher.com
Servings 6
BRAISED FLANKEN - JAMIE GELLER
From jamiegeller.com
CROCKPOT ONION AND FLANKEN SOUP | RECIPES
From kosher.com
CREAMY VEGETABLE AND FLANKEN SOUP - OVERTIME COOK
From overtimecook.com
CLASSIC AND SCRUMPTIOUS CABBAGE AND FLANKEN SOUP
From kosher.com
MUSHROOM BARLEY SOUP WITH FLANKEN - TORI AVEY
From toriavey.com
4.9/5 (33)Total Time 2 hrs 45 minsCategory SoupCalories 225 per serving
BEGIN SUKKAH SOUP SEASON WITH THIS SPLIT PEA & FLANKEN SOUP
From betweencarpools.com
5/5 (3)Estimated Reading Time 3 mins
INSTANT POT CREAMY MUSHROOM FLANKEN - THE MIDNIGHT BAKER
From bakeatmidnite.com
10 BEST BEEF FLANKEN RECIPES | YUMMLY
From yummly.com
HOW TO COOK FLANKEN LIKE A PRO - BETWEEN CARPOOLS
From betweencarpools.com
3-IN-1 SOUP (MUSHROOM-BARLEY SOUP WITH FLANKEN) - FOOD52
From food52.com
BEST FLANKEN SOUP RECIPE - HOW TO MAKE POTATO & FLANKEN SOUP
From food52.com
SOUP `N FLEISCH - RECIPE - COOKS.COM
From cooks.com
THE EASIEST FLANKEN RECIPE YOU WILL EVER NEED THIS PESACH
From betweencarpools.com
You'll also love