browse around this site 16 oz beef flap 12 oz Bucket's Pawtucket Pail Ale 48 oz beef or homemade stock* 8 oz chopped onion 4 cloves garlic, sliced 3/4 cup pearl barley flour for dredging salt and pepper to taste EVOO (extra virgin olive oil)
http://inter-actions.fr/bilobrusuy/4760 Fall is the perfect time for soups and this soggy week in Providence clinched the deal. I know, flap is not really “steak” as we think of steak. That is you can’t just grill it up and enjoy it like steaks, it’s usually too tough. But as I have said repeatedly, with a little love, flap is about 1/3rd the price of really great steak cuts and often more flavorful. A long simmering soup, is just another great way to enjoy this magic cut.
More Bonuses Acknowledgement: As in this post, I will often expound on the cuts of meat and poultry I use in my recipes. I am not a butcher nor do I possess any special knowledge of the art, though it is a secret passion. However I do have a special source for all my butchery advice. It's an out of print, but available, book Cutting Up in the Kitchen by Merle Ellis.
I can even use the Instant Pot to sauté the onions and garlic, but you can use a fry or sauté pan. So do that, sauté the onions and garlic in the olive oil, then add them to your stock pot or slow cooker.
I took my flap right from the freezer and sliced the strips into 1/4 inch slices. It’s actually easier to slice thin when it’s still partially frozen. Throw the slices into a large bowl with flour and salt and pepper and shake to coat the beef slices. Brown the beef slices in more olive oil and then add them to the pot.
Now add the stock, the beer and the pearl barley. Most any homemade stock would be fine. The stock from Park Loop Pulled Pork, would be exceptional! If you are buying stock, might as well get beef stock.
You are ready to let the slow-cooker or stock pot work its magic. The timing is not too important, but it should simmer/cook for at least 4-5 hours.
I can think of any of my creations better to pair this with than Chili Cheese Garlic Bacon Pull-Apart!