Braised Flanken With Pomegranate Recipe

Name: Braised Flanken With Pomegranate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds flanken ribs; 1/2 teaspoon salt, more to taste; 1/2 teaspoon freshly ground black pepper, more to taste; 2 tablespoons extra-virgin olive oil; 3 medium carrots, peeled and diced; 3 medium celery stalks, diced; 2 leeks, white and light green parts, cleaned, quartered lengthwise and chopped; 2 garlic cloves, finely chopped; 1 shallot, chopped; 1/2 cup pomegranate juice; ⅓ cup dry red wine; 2 cups chicken stock, or as needed; 3 thyme branches (see note); 1 rosemary branch; 1 bay leaf; 3 whole cloves; 1 1/2 tablespoons pomegranate molasses (optional); ⅓ cup pomegranate seeds; 2 tablespoons chopped fresh cilantro

Servings: persons

4 pounds flanken ribs
1/2 teaspoon salt, more to taste
1/2 teaspoon freshly ground black pepper, more to taste
2 tablespoons extra-virgin olive oil
3 medium carrots, peeled and diced
3 medium celery stalks, diced
2 leeks, white and light green parts, cleaned, quartered lengthwise and chopped
2 garlic cloves, finely chopped
1 shallot, chopped
1/2 cup pomegranate juice
⅓ cup dry red wine
2 cups chicken stock, or as needed
3 thyme branches (see note)
1 rosemary branch
1 bay leaf
3 whole cloves
1 1/2 tablespoons pomegranate molasses (optional)
⅓ cup pomegranate seeds
2 tablespoons chopped fresh cilantro

1
Preheat oven to 325 degrees.
2
Season meat generously all over with salt and pepper.
3
Heat a large ovenproof Dutch oven over medium-high heat.
4
Sear meat in batches until dark golden, 3 to 4 minutes a side.
5
Transfer meat to a platter.
6
Add oil to pan and saute carrots, celery, leeks, garlic and shallot until vegetables are softened and slightly caramelized, about 5 minutes; season lightly with salt and pepper.
7
Add pomegranate juice and wine, and cook, scraping browned bits from bottom of pan, until most of the liquid is evaporated, about 2 minutes.
8
Stir in the stock, thyme, rosemary, bay leaf, cloves, 1/2 teaspoon salt and 1/2 teaspoon pepper.
9
Return meat to pot.
10
Liquid should reach halfway up sides of meat.
11
If not, add a little more stock or water.
12
Cover pot and transfer to oven.
13
Cook, turning meat every 30 minutes until fork tender, about 2 hours.
14
If you have time, let meat cool and chill overnight.
15
The next day, remove fat from surface, then reheat over low heat.
16
Stir in the pomegranate molasses if using, and sprinkle with pomegranate seeds and cilantro just before serving.

483

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 4 pounds flanken ribs, 1/2 teaspoon salt, more to taste, 1/2 teaspoon freshly ground black pepper, more to taste, 2 tablespoons extra-virgin olive oil, and more.

Yes, Braised Flanken With Pomegranate falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Flanken With Pomegranate

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions