A cut above: Flanken-cut beef short ribs - News, Weather and Classifieds for Southern New England

A cut above: Flanken-cut beef short ribs

Updated: Jan 12, 2012 03:21 PM EST
© Todd Coleman / Bonnier © Todd Coleman / Bonnier
  • Past stories from SaveurMore>>

  • The love of tea

    The love of tea

    Wherever you are in India, you're never far from a tea vendor peddling chai, a sweet, milky tea, from trays of steaming glasses.
    Wherever you are in India, you're never far from a tea vendor peddling chai, a sweet, milky tea, from trays of steaming glasses.
  • 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.


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

23 Kenney Drive
Cranston, R.I., 02920

Telephone: 401.455.9100
Fax: 401.455.9140
Email: news@wjar.com

Can't find something?

NBC 10 Outerwear Provided by:

NBC 10 Media Relations
Provided by:

Powered by WorldNow
All content © Copyright 2000 - 2014 Media General Communications Holdings, LLC. A Media General Company.