Saturday, June 1, 2013

Flanken with String Beans

I have been channeling my ancestors lately. Well, my grandmother, whose cooking genes I inherited, ultimately from Smyrna. I was writing an entry on Sephardic cooking for an encylopedia this past week and pulled a community cookbook from the 70s off my own shelf, never realizing that there was a handwritten recipe tucked in there, written by my grandmother. It was not for this dish, but my cousin mentioned this one and so I had to do it. I have no idea how it was done. I took 6 cross cut nubbins of short rib with bones, browned in a lot of olive oil, 5 or 6 chopped tomatoes, and string beans. Just cooked gently for 2 or 3 hours. Some white wine. I STILL haven't eaten it. Long story, but it's better the second day right? How about the third? Well I tasted it, and it is magnificent.

3 comments:

rowanberrywine said...

Looks and sounds delicious! What was the recipe you found but have yet to make? I love to discover such things. My mother's Betty Crocker Cookbook has her friend Joan's wonderful chopped lived recipe written on the flyleaf...

deana sidney said...

You know, one of my favorite bean recipes came from Bert Greene's wonderful cookbooks and involved cooking string beans for a few hours very slowly with tomato and cinnamon till they were transformed. This sounds like a meat version... let us know how it turned out.

Gujjar said...

There are only ten minutes in the life of a pear when it is perfect to eat. Isabella