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2 to 3 lb. English cut flanken 1 or 2 (1 inch) marrow bones water, to cover Salt and pepper, to taste 4 cloves garlic, chopped 2 stalks celery, diced 1 onion, diced 2 pkg. dried imported mushrooms 6 fresh mushrooms, sliced 1 pkg. frozen mixed vegetables Fill pot with flanken and marrow bones. Add enough water to barely cover the meat. Bring slowly to a boil and skim the top. Season with salt and pepper to taste. Add celery, garlic, onion and dried mushrooms. Slowly simmer with the pot partially covered so that the steam can escape. Simmer until meat is soft and very tender, for at least 2 hours. About 10 minutes before serving, add sliced fresh mushrooms and a package of frozen mixed vegetables. | |
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recipe reviews #182922
Jeff (New Jersey) says:
I never got past the ingredients list. The meat is short ribs that can be cut betwen the ribs for an English cut or across the ribs for a flanken cut English cut flanken is a complete contradiction of terms. It is like grilling skinless fish skin side down, or eating boneless chiken off the bone.
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