Pot Roasted Beef Flank

How to make a Pot Roasted Beef Flank.

Ingredients: Serves 4

  • 2 lbs trimmed beef flank, skirt or brisket
  • Salt
  • Freshly ground black pepper
  • Flour
  • 1/3 cup olive oil
  • 2 onions, sliced julienne
  • 6 cloves garlic
  • 2 tablespoons brandy (optional)
  • 1 cup white wine
  • Sprigs of fresh thyme
  • Bay leaf
  • 1 ¾ cups beef stock or water
  • Carrots (optional)

Method:

  1. Season the meat generously with salt and pepper.
  2. Allow it to come to room temperature.
  3. Dust the meat on all sides with flour.
  4. Pat off excess flour.
  5. Preheat oven to 400F.
  6. Heat 2 tablespoons of the oil in a heavy skillet or Dutch oven.
  7. On moderate heat, brown the meat on both sides.
  8. Remove the meat.
  9. Add 2 tablespoons more oil.
  10. Add the onions to the pan.
  11. Sauté the onions until they begin to brown on the edges, 5 minutes.
  12. Lightly crush the (unpeeled) garlics and add them to the onions. 
  13. Add the brandy and either flambé it or allow the alcohol to cook off.
  14. Add ½ cup of the wine.
  15. Scrape up any browned bits on the bottom of the pan.
  16. Place the meat on top of the onions.
  17. Tuck sprigs of thyme and bay leaf around the meat.
  18. Drizzle 2 tablespoons of oil over the meat. 
  19. Place the pan in the oven and immediately lower temperature to 350F.
  20. Roast the meat for 30 minutes.
  21. Pour over the remaining ½ cup of wine and any remaining oil.
  22. Return to the oven for 30 minutes. 
  23. Turn over the piece of meat.
  24. Add carrots to the pan, if desired.
  25. Add about ½ cup of stock or water.
  26. Roast 30 minutes longer, adding stock as necessary, so there is always some liquid in the bottom of the pan.
  27. Baste the meat with the juices. 
  28. Roast until meat is tender when tested with a fork, about 30 minutes more (total roasting time, about 2 hours). 
  29. Remove the pan from the oven.
  30. Transfer the meat to a cutting board.
  31. Place the carrots, if using, on a heated platter.
  32. Add remaining stock to the onions and juices remaining in the pan.
  33. Set the pan over medium heat and cook until slightly reduced.
  34. Strain the liquid into a heat-proof bowl, pressing on the solids.
  35. Discard the herbs and crushed solids. 
  36. Carve the meat across the grain.
  37. Spoon some of the reduced pan juices over the meat.
  38. Serve and enjoy!
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