A Substitute for Flanken...?
The recipe for mushroom-barley soup calls for flanken. It's my understanding that this is nothing more than beef short ribs cut horizontally. I like short ribs, but they're fairly fatty, and I'd like a really meaty soup. Is there a cut of beef that's tender, just as tasty and less fatty that I can substitute?
If your recipe calls for flanken for consistency and flavoring, tender cuts usually don't do the job. Fattier, bonier pieces is what will give good results for broth - blade, cross-rib, short rib, bones, (ox-tail as kilted suggests) etc.
However, barley goes a long way in adding body (consistency) to a soup. So you are now basically looking for flavoring.
I would suggest using the flanken, then de-fat and voila.
However again, you want 'a really meaty soup'.
So my suggestion would be to start with a broth made from flanken (or short rib or ox tail or soup bones or whatever is less expensive), de-fat, continue on with stewing meat and the rest of the ingredients.
Shred or chop the meat at the end to get a meaty soup.
just my 2c...
I love using beef shin in these types of soups.
- It is relatively low fat (especially compared to short ribs).
- Cooks relatively quickly.
- Shreds into nice bite-sized pieces readily.
It also seems to impart a lot of flavour, perhaps because of the intense marrow.
Give it a try!! I guarantee you won't be disappointed.