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A Substitute for Flanken...?

CindyJ Nov 6, 2008 07:51 AM

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?

  1. k
    Kelli2006 Nov 6, 2008 08:50 AM

    Stew beef or a shoulder roast will probably work, but they will still require cooking for 1-2 hours to dissolve the gelatin and collagen that they contain.

    1. k
      KiltedCook Nov 6, 2008 08:51 AM

      Ox tails. They're tasty and flavorful and not too fatty - an ox's tail does a lot of work,,,

      Or just use "stew meat", which is a mixture of cuts with a reasonable amount of fat.

      1. porker Nov 6, 2008 09:09 AM

        Depends.
        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...

        1. j
          jacquelyncoffey Nov 6, 2008 09:19 AM

          What about a soup shank? They're very meaty and the bone and marrow contribute to the flavor.

          1. CindyJ Nov 6, 2008 11:49 AM

            Oxtails sound interesting. I often use them when making beef stock, but never before considered using them for the meat content of a soup. So I like that idea. And of course, I can always de-fat the broth made with flanken, as porker suggests. Thanks!

            1. m
              mommat Jul 3, 2010 12:29 PM

              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.

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