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Have the "Chew" on as background noise; Sam Champion said that his kitchen is his pass threw room
- Thread starter barb_b
- Start date
heather_in_sf
Well-known member
I have it on now and am counting how many times they say caramelized. Up to 15
Here is a link to the recipe - Michael Symon's Braised Chicken Fennel and Potatoes
http://beta.abc.go.com/shows/the-chew/recipes/Michael-Symon-Braised-Chicken-Fennel-Potatoes
http://beta.abc.go.com/shows/the-chew/recipes/Michael-Symon-Braised-Chicken-Fennel-Potatoes
Yes, and it was yummy. Rec: Braised Flank Steak with Lemon and Garlic (and fresh herbs)
I basically followed the technique for this recipe, making some changes and additions (in parentheses and see my notes) to suit my mood at the moment. We liked it and I definitely see myself making more braises with this cut of beef.
Braised Flank Steak with Lemon and Garlic (and onion and fresh herbs)
Braised flank steak becomes flavorful and tender when simmered slowly in chicken broth with garlic, cloves, and lemon juice in a stovetop preparation that's easy on the cook."
1/2 cup all-purpose flour (used less)
1/2 teaspoon garlic powder (omitted)
salt and pepper to taste
1 (1 1/2-pound) beef flank steak
1 tablespoon cooking oil
1 (13.75 oz) can chicken broth
2 teaspoons lemon juice
2 cloves garlic, minced (used 3 large cloves garlic)
3 whole cloves (omitted)
Mix the flour and garlic powder together in a shallow dish. Season with salt and pepper to taste. Dip the steak in the flour mixture evenly coating both sides. Set aside. Discard remaining flour mixture.
Heat the cooking oil in a skillet over medium-high heat. Place the steak in the skillet and cook until browned on both sides, about 5 minutes for each side. Stir in the chicken broth, lemon juice, garlic, and cloves. Bring the mixture to a boil over medium-high heat, then reduce heat to low. Cover, and simmer until steak is tender, about 1 1/2 hours.
To serve, remove steak from the skillet, and slice across the grain in thin strips. Place on serving plates, and ladle sauce over me
Source: http://allrecipes.com/Recipe/braised-flank-steak-with-lemon-and-garlic/detail.aspx
Pat’s notes: Some changes I made: Salt and peppered the flank steak first then dipped in flour (without the garlic powder) – proceeded with searing the flank steak on both sides then added sliced onion to the pan to saute a bit before adding broth and lemon juice. Added several sprigs of herbs to simmering broth: thyme, parsley, oregano. Omitted cloves (since I was using herbs). Enjoyed the flank steak – it was even better the next day for lunch. Next time I may use beef broth instead of chicken (though the chicken broth was fine this time around).
I basically followed the technique for this recipe, making some changes and additions (in parentheses and see my notes) to suit my mood at the moment. We liked it and I definitely see myself making more braises with this cut of beef.
Braised Flank Steak with Lemon and Garlic (and onion and fresh herbs)
Braised flank steak becomes flavorful and tender when simmered slowly in chicken broth with garlic, cloves, and lemon juice in a stovetop preparation that's easy on the cook."
1/2 cup all-purpose flour (used less)
1/2 teaspoon garlic powder (omitted)
salt and pepper to taste
1 (1 1/2-pound) beef flank steak
1 tablespoon cooking oil
1 (13.75 oz) can chicken broth
2 teaspoons lemon juice
2 cloves garlic, minced (used 3 large cloves garlic)
3 whole cloves (omitted)
Mix the flour and garlic powder together in a shallow dish. Season with salt and pepper to taste. Dip the steak in the flour mixture evenly coating both sides. Set aside. Discard remaining flour mixture.
Heat the cooking oil in a skillet over medium-high heat. Place the steak in the skillet and cook until browned on both sides, about 5 minutes for each side. Stir in the chicken broth, lemon juice, garlic, and cloves. Bring the mixture to a boil over medium-high heat, then reduce heat to low. Cover, and simmer until steak is tender, about 1 1/2 hours.
To serve, remove steak from the skillet, and slice across the grain in thin strips. Place on serving plates, and ladle sauce over me
Source: http://allrecipes.com/Recipe/braised-flank-steak-with-lemon-and-garlic/detail.aspx
Pat’s notes: Some changes I made: Salt and peppered the flank steak first then dipped in flour (without the garlic powder) – proceeded with searing the flank steak on both sides then added sliced onion to the pan to saute a bit before adding broth and lemon juice. Added several sprigs of herbs to simmering broth: thyme, parsley, oregano. Omitted cloves (since I was using herbs). Enjoyed the flank steak – it was even better the next day for lunch. Next time I may use beef broth instead of chicken (though the chicken broth was fine this time around).