Tired of the same old beef dish? Spice up your life with a new and exciting way to cook beef. Rough flank is a great cut of meat that is often overlooked, but it’s delicious and easy to prepare.
You’ll love how tender and juicy this beef dish turns out. Plus, it’s a great way to get your daily dose of protein. Our recipe for rough flank will leave you want more. The beef is cooked in a flavorful tomato sauce and served over creamy mashed potatoes.
Follow our recipe for rough flank and enjoy a delicious and hearty meal tonight. Your family and friends will be impressed by your culinary skills. So, what are you waiting for? Get cooking!
What Is Rough Flank?
Rough flank is a cheaper, tougher cut of beef that is best suited for slow cooking methods like braising or stewing. It comes from the area between the loin and round, and is made up of two muscles: the transversus abdominis muscle and the obliquus internus abdominis muscle.
Because rough flank is such a tough cut of meat, it benefits greatly from being cooked slowly in moist heat. This allows the connective tissue to break down, making the meat more tender and flavorful.
Rough flank has a long history back to the times when cattle were first domesticated. It was originally used as a way to preserve meat, by salting and drying it. This process helped to keep the meat from spoiling, and also made it easier to transport.
Today, rough flank is still used in many traditional dishes, such as beef jerky, bresaola, and pastrami. It can also be found in some Asian dishes, such as Vietnamese pho and Chinese brisket.
If you’re looking for a budget-friendly option for your next recipe, rough flank is a great choice. Just remember to cook it slowly and carefully to get the most out of this delicious cut of beef.
If you are looking for a cheaper alternative to steak, rough flank is a good option. It can be used in any recipe that calls for stewing beef or braising beef. Just be sure to cook it slowly and carefully so that it doesn’t become tough and chewy.
Rough flank has a rich, beefy flavor that is enhanced by slow cooking methods. It can be a little tough and chewy if not cooked properly, but when done right, it is a delicious and economical alternative to steak.
Rough flank is best cooked slowly in moist heat, such as braising or stewing. This allows the connective tissue to break down, making the meat more tender and flavorful.
When cooking rough flank, be sure to trim off any excess fat. Then, cut the meat into small pieces so that it will cook evenly. Season the meat with salt and pepper, and brown it in a hot pan before adding it to your recipe.
Once the meat is browned, add it to your slow cooker or Dutch oven along with any other ingredients called for in your recipe. Cover the pot and cook the beef until it is tender and cooked through.
Rough flank is a delicious and economical alternative to steak. Just be sure to cook it slowly and carefully so that it doesn’t become tough and chewy.
What Are The Differences Between Rough Flank and Brisket?
There are some differences between rough flank and brisket, including:
The first difference is in the ingredients. Brisket is typically made with beef, while rough flank is usually made with pork. This is because beef is a more expensive meat, so it is typically reserved for special occasions.
Another difference between these two cuts of meat is the texture. Brisket is a very tough cut of meat, while rough flank is a bit more tender. This is because brisket has a lot of connective tissue that needs to be broken down, while rough flank does not.
There is a difference in flavor between these two cuts of meat. Brisket is a very flavorful meat, due to the fat content. Rough flank is not as fatty, so it does not have as much flavor. The flavor of brisket is also affected by the smoking process, while the flavor of rough flank is not.
Brisket is typically smoked, while rough flank is not. This is because brisket needs to be cooked for a long time at a low temperature in order to break down the tough connective tissue. Rough flank does not need to be cooked for as long, so it can be grilled or roasted.
The second difference is in the preparation. Brisket is slow-cooked, often for hours, until it is tender. Rough flank is typically grilled or baked for a shorter period of time. When preparing brisket, it is important to cook it low and slow in order to avoid drying out the meat.
The price of brisket is typically higher than the price of rough flank. This is because brisket is a more expensive meat, and it takes longer to cook. Rough flank is less expensive and easier to cook, so it is a good choice for those on a budget.
In general, brisket is a more expensive and flavorful meat, while rough flank is less expensive and has a milder flavor. Brisket is tough and needs to be cooked for a long time, while rough flank is more tender and can be cooked for a shorter period of time.
What Makes Rough Flank Special?
There are some reasons making rough flank special, including:
The first and the most important reason is the taste. The meat is usually cut from the abdominal muscles or lower chest, and it has a strong beefy flavor. It’s also a bit chewy because of the connective tissue.
Rough flank has a strong beefy flavor with a bit of chewiness. The connective tissues make it tough, so it’s best cooked slowly over low heat.
The second reason is the texture. The flank steak is a fairly tough cut of meat, so it benefits from being cooked slowly over low heat. When it’s cooked properly, the meat is tender and juicy.
The third reason is the cooking method. Flank steak is best cooked over low heat, either in the oven or on the stovetop. This helps to tenderize the meat and prevent it from drying out.
Flank steak is a great choice for those who are looking for a flavorful, yet tough cut of meat. It’s best cooked slowly over low heat to tenderize the meat and prevent it from drying out. When cooked properly, flank steak is juicy and delicious. Give it a try next time you’re in the mood for a delicious steak dinner.
Another reason why rough flank is special is that it is especially good for your health. It is a great source of protein and nutrients, and it has been linked to lower rates of heart disease, cancer, and other chronic diseases.
Flank steak is also a good source of several vitamins and minerals, including iron, potassium, and vitamin B12. It also contains a decent amount of fat, which can be beneficial for your health in small amounts. However, too much fat can lead to weight gain and other health problems, so it’s important to eat flank steak in moderation.
Rough flank is also a good source of omega-3 fatty acids, which are beneficial for the heart and brain. In addition, rough flank contains conjugated linoleic acid (CLA), which has been shown to promote weight loss and help prevent obesity.
This rough flank contains high levels of vitamins and minerals, making it an excellent choice for those who want to improve their health. It is also a good source of fiber, which can help with digestive problems and weight loss.
So, if you are looking for a delicious and healthy way to add more protein to your diet, rough flank is a great option. It is also a good choice for people who are trying to lose weight or improve their health. So, try rough flank today and see how it can help you reach your goals.
How To Cook Rough Flank?
Flank steak is a versatile cut of meat that can be used in a variety of dishes. It can be grilled, pan-fried, or roasted, and it pairs well with many different flavors. Whether you’re looking for a healthy option for your next meal or a delicious way to impress your guests, flank steak is a great choice.
There are many ways to cook rough flank, but the most common method is grilling. The key to cooking flank steak is not to overcook it. The meat should be cooked on medium-high heat for about 4-5 minutes per side.
Flank steak is a great option for a healthy, flavorful meal. When cooked properly, it is tender and juicy. When choosing a flank steak, look for one that is bright red in color and has a bit of marbling. This will ensure that the meat is flavorful and tender.
If you are grilling your steak, be sure to use a good quality steak sauce or marinade. This will help to tenderize the meat and add flavor.
Another popular method for cooking flank steak is pan-frying. The key to success when pan-frying flank steak is to use a very hot pan. Preheat your pan on the stove over high heat for at least 5 minutes before adding any oil. You can test the temperature of your pan by flicking a few drops of water onto the surface. If the water droplets instantly evaporate, your pan is ready.
Add a tablespoon or two of oil to the pan and swirl it around to coat the surface. Then, add your steak to the pan. Cook for 3-5 minutes per side, or until the steak is browned and cooked to your desired level of doneness.
Flank steak is best served medium-rare, which means it should be pink in the center. However, if you prefer your steak to be more or less cooked, feel free to adjust the cooking time accordingly. Once your steak is cooked, remove it from the pan and let it rest for at least 5 minutes before slicing. This will help the steak retain its juices.
Another option for cooking flank steak is roasting. This method is best if you’re looking to cook a large steak, or if you want to feed a crowd.
To roast your steak, preheat your oven to 400 degrees Fahrenheit. Then, season your steak with salt, pepper, and any other desired spices. Place the steak on a rack in a roasting pan, and cook for 20-30 minutes, or until the steak reaches the desired level of doneness.
When cooking flank steak, it’s important to remember that this cut of meat is best when cooked to medium-rare or rare. If you cook it any further, the steak will become tough and chewy.
Use a meat thermometer to check the internal temperature of the steak, and remove it from the oven when it reaches 135-140 degrees Fahrenheit for medium-rare, or 145-150 degrees Fahrenheit for rare.
Let the steak rest for 5-10 minutes before cutting into it. This will allow the juices to redistribute, making for a juicier and more flavorful steak. Serve with your favorite sides, and enjoy!
4 Amazing Recipes To Cook Rough Flank
Here, we will give you our four amazing rough flank cooking recipes:
Stewed Diced Beef Rough Flank with Daikon
This dish is a great winter warmer. It is simple to make and can be easily tailored to your liking.
Ingredients: 1kg diced beef rough flank, 2 large daikon radishes, 3 carrots, 2 onions, 4 cloves garlic, 1 thumb ginger, 1 star anise, 1 cinnamon stick, 5 cloves, 2 tablespoons dark soy sauce, 1 tablespoon light soy sauce, 1 tablespoon sugar, 500ml water.
The first step you should do to cook this dish is to marinate the beef. To do this, mix the dark soy sauce, light soy sauce, sugar, and water together in a bowl. Then add the beef and make sure all the pieces are coated in the mixture.
Let it sit for at least 30 minutes. Next, peel and dice the daikon radishes, carrots, and onions. Peel and finely chop the garlic and ginger. In a large pot or Dutch oven, heat some oil over medium-high heat. Add the beef and cook until browned all over.
Then, add the daikon, carrots, onions, garlic, ginger, star anise, cinnamon stick, cloves, and water. Bring the mixture to a boil, then reduce the heat to low and simmer for 1-2 hours, or until the beef is tender.
Sichuan-Style Braised Beef Rough Flank
This dish is a great example of the most simple and delicious way to braise beef. The Sichuan pepper and chili give the dish a unique flavor, while the soy sauce and sugar provide a balance of salty and sweet. The beef is cooked until it is tender and moist, making it a perfect dish for any occasion.
Ingredients: 1 pound beef flank, 1 tablespoon Sichuan pepper, 1 tablespoon chili powder, 2 tablespoons soy sauce, 2 tablespoons sugar, 2 tablespoons vegetable oil, 1 cup water.
To cook this dish, the first thing you need to do is to brown the beef in a pan. You can do this by heating up some vegetable oil in a pan over medium heat, and then adding the beef to the pan. Cook the beef for about 3 minutes per side, or until it is browned all over.
After the beef is browned, add the Sichuan pepper, chili powder, soy sauce, sugar, and water to the pan. Stir everything together so that the beef is coated with the sauce.
Bring the sauce to a boil, and then reduce the heat to low and simmer for about 1 hour, or until the beef is cooked through. Once the beef is cooked, you can either serve it immediately or let it cool and then slice it into thin strips.
This Sichuan-style braised beef dish is a great way to enjoy beef that is both flavorful and tender. The unique combination of spices and sauces make this dish a perfect choice for any occasion. Be sure to try this dish the next time you are looking for a delicious and easy way to prepare beef.
Beef Rough Flank and Potato Stew
This dish is hearty and filling, perfect for a winter night. The beef is cooked until tender in a rich tomato sauce, and the potatoes add a satisfying touch. Serve with a green salad and some crusty bread.
Ingredients: 1 tablespoon olive oil, 1 pound beef flank steak, 1 large onion, 3 cloves garlic, 1 can (14.5 ounces) diced tomatoes, 1 can (15 ounces) red kidney beans, 1 tablespoon chopped fresh oregano, 1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme, 1 bay leaf, 1½ cups beef broth, 2 large Russet potatoes, peeled and cut into bite-sized pieces, Salt and pepper to taste.
The first thing you should do is brown the beef in a large skillet over medium-high heat. This will take about 5 minutes. Once it’s browned, remove it from the pan and set it aside on a plate.
Next, add the olive oil to the pan and cook the onions and garlic until they’re soft. This should take about 5 minutes. After that, add the diced tomatoes, kidney beans, oregano, thyme, and bay leaf to the pan. Stir everything together and then add the beef broth.
Now it’s time to add the beef and potatoes back into the pan. Season with salt and pepper, then bring the stew to a simmer. Cover the pan and cook until the beef is tender and the potatoes are cooked through, about 30 minutes. Remove the bay leaf before serving, and enjoy!
Braised Beef Rough Flank with Carrots and Onions
This dish is hearty and filling, and perfect for a winter meal. The beef is cooked until tender and the carrots and onions add a sweetness to the dish. Serve with mashed potatoes or rice.
Ingredients: 1 beef flank steak, 1 tablespoon olive oil, 1 onion, 3 carrots, 1 cup beef broth, 1 tablespoon cornstarch, 1 teaspoon thyme, salt and pepper to taste.
The first thing you need to do to cook this dish is to brown the beef. Heat a large skillet over medium-high heat and add the olive oil. Add the beef to the pan and cook for 3-5 minutes per side, or until browned. Remove from the pan and set aside.
Next, add the onion and carrots to the pan and cook for 5 minutes, or until softened. Add the beef broth, cornstarch, thyme, salt and pepper to the pan and stir until well combined.
Add the beef back to the pan and cover with a lid. Cook for 3-4 hours on low heat, or until the beef is cooked through and tender. Serve with mashed potatoes or rice and enjoy!
What is the best way to cook rough flank?
The best way to cook rough flank is to simmer it in a stew or braise it in a covered pot with liquid. This cooking method is ideal for tough cuts of meat because it breaks down the connective tissue, making the meat more tender. When cooked properly, rough flank is a flavorful and juicy cut of meat that can be enjoyed in a variety of dishes.
How long does it take to cook rough flank?
It depends on how you are cooking it. For example, if you are simmering it in a stew, it will take longer than if you are braising it. However, in general, tough cuts of meat like rough flank need to be cooked for a longer period of time in order to break down the connective tissue and make the meat more tender.
What is the best way to tenderize rough flank?
There are a few different ways to tenderize rough flank. One way is to marinate it overnight in a acidic solution, such as vinegar or lemon juice. Another way is to pound it with a meat mallet.
This will help break down the tough fibers in the meat and make it more tender. Finally, you can also cook it using a slow cooking method, such as simmering or braising, which will also help break down the tough fibers and make the meat more tender.
Can I cook rough flank in a Crock Pot?
Yes, you can cook rough flank in a Crock Pot. This is a great cooking method for tough cuts of meat because it uses a slow, moist cooking method that breaks down the tough fibers in the meat, making it more tender. When cooked properly, rough flank is a flavorful and juicy cut of meat that can be enjoyed in a variety of dishes.
Rough beef flank is a tough cut of meat that can be cooked in a variety of ways. It’s perfect for making stews, chili, and braises, and it also makes a great roast when slow cooked. If you’re looking for an affordable and versatile piece of meat to add to your dinner repertoire, rough beef flank should definitely be at the top of your list.
Jen Lin-Liu is the founder of Black Sesame Kitchen. A Chinese-American writer and a nationally certified Chinese chef in Beijing. Jen is the author of two memoirs, Serve the People: A Stir-Fried Journey Through China and On the Noodle Road: From Beijing to Rome with Love and Pasta.