My friend Kitty, a wonderful cook (see her other recipes, below), writes: “I cannot describe the greatness of this dish, which I got from The New York Times a few months ago. It is one of the best things I (or my dinner guests) ever ate. By the way, I omitted the pomegranate molasses (as no food store I visited had even heard of it) and it was still delicious.”
When I made this recipe I bought pomegranate molasses at a middle-eastern food store (or, you can order it online at http://www.Zingermans.com,$9). We had another couple over for dinner and there wasn’t a morsel left on anybody’s plate.
(4 to 6 servings)
4 lbs. flanken ribs
1/2 t. salt, more to taste
1/2 t. freshly ground black pepper, more to taste
2 T 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
1/3 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)
1/3 cup fresh pomegranate seeds
2 T chopped fresh cilantro
Preheat oven to 325 degrees. Season meat generously 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.
NOTE: You may wrap herbs and cloves in cheesecloth before adding to pot; remove before chilling or serving.
Other Recipes from Kitty