Flank And Greens Recipe
Ingredients
| Seasoning mix | ||
| Sweet paprika | 1 Tablespoon | |
| Salt | 2 Teaspoon | |
| Dry mustard | 2 Teaspoon | |
| Onion powder | 1 1/2 Teaspoon | |
| Garlic powder | 1 Teaspoon | |
| Dried thyme leaves | 1 Teaspoon | |
| Ground ginger | 1 Teaspoon | |
| Pepper white | 3/4 Teaspoon | |
| Black pepper | 1/2 Teaspoon | |
| Ground cumin | 1/2 Teaspoon | |
| Cayenne | 1/4 Teaspoon | |
| 1 1/2 pounds flank steak, all visible fat removed, and the beef scalloped | ||
| Onions | 2 Cup (16 tbs), chopped | |
| 12 cups mixed, washed, and chopped greens in all | ||
| 6 cups defatted beef stock in all | ||
| All purpose flour | 5 Tablespoon, browned | |
| 6 cups cooked long grain white rice | ||
Directions
Combine the seasoning mix ingredients in a small bowl.
Sprinkle all surfaces of the scalloped steak evenly with 2 tablespoons of the seasoning mix and rub in well.
Preheat a heavy 5-quart pot, preferably nonstick, over high heat to 350°, about 4 minutes.
Add the seasoned meat and brown it on all sides, about 2 to 3 minutes.
Add the onions, the remaining seasoning mix, and 1/2 cup of each type of greens.
Cover and cook, scraping the bottom of the pot to clear all the brown bits, for 8 minutes.
Add 1 cup of the stock and cook, covered, for 15 minutes, checking occasionally for sticking.
Add the browned flour and mix until it is completely absorbed, the brown flour is no longer visible, and the meat looks moist and very pasty.
Add the remaining stock and greens, bring to a boil, reduce the heat to medium, and, occasionally checking the bottom of the pot for sticking, cook until the meat and greens are tender, about 20 minutes.
Sprinkle all surfaces of the scalloped steak evenly with 2 tablespoons of the seasoning mix and rub in well.
Preheat a heavy 5-quart pot, preferably nonstick, over high heat to 350°, about 4 minutes.
Add the seasoned meat and brown it on all sides, about 2 to 3 minutes.
Add the onions, the remaining seasoning mix, and 1/2 cup of each type of greens.
Cover and cook, scraping the bottom of the pot to clear all the brown bits, for 8 minutes.
Add 1 cup of the stock and cook, covered, for 15 minutes, checking occasionally for sticking.
Add the browned flour and mix until it is completely absorbed, the brown flour is no longer visible, and the meat looks moist and very pasty.
Add the remaining stock and greens, bring to a boil, reduce the heat to medium, and, occasionally checking the bottom of the pot for sticking, cook until the meat and greens are tender, about 20 minutes.
Chef
