Beef Flank and Ginger Simmered in Caramel Sauce

• 2 pounds meaty beef rough flank, rinsed and blotted dry with paper towels
• Chubby 3-inch piece fresh ginger, peeled and sliced into 1/8-inch-thick coins
• 3 tablespoons fish sauce
• 3 tablespoons Caramel Sauce (page 316)

1. To form the rolls, first look at the beef closely to figure out how best to cut four 1/2-pound pieces.
2. In general, it is easier to manage pieces 1/2 to 3/4 inch thick and about 5 inches long.
3. If the meat is a single thick piece, use your knife to separate it into 2 pieces, cutting along one of the layers of tough membranes, before dividing again to arrive at 4 pieces.
4. If the meat is in more than 1 piece, the thickness is determined for you.
5. After cutting the meat, pat each piece dry again with paper towels to make it easier to handle.
6. Roll 1 piece with the grain so that the tough membrane forms the outside of the roll.
7. Use kitchen string to secure the roll at regular intervals along its length.
8. Repeat with the remaining pieces.
9. Select a saucepan in which the rolls will fit snugly in a single layer.
10. Arrange half the ginger coins flat on the bottom.
11. Put the rolls on top.
12. Scatter the remaining ginger coins over the rolls and pour in the fish sauce.
13. Bring to a simmer over medium heat.
14. Cover and cook for 5 minutes to develop the flavors.
15. Uncover, add the caramel sauce and water to cover, and bring to a boil over medium-high heat.
16. Use a spoon to skim and discard any scum that rises to the surface, then cover, lower the heat to a simmer, and cook for 1 hour.
17. Uncover and continue to cook, adjusting the heat as needed to maintain a simmer, for 1 hour longer, or until the beef is tender.
18. To test for doneness, press your finger against the meat; it should give but feel firm, like the flesh at the base of your thumb.
19. (If making the dish in advance, remove from the heat at this point, let cool, then cover and refrigerate overnight.
20. Remove as much of the fat congealed on top as desired before reheating and continuing.)
21. Transfer the rolls to a plate and set aside to cool until warm and firm, which will make them much easier to slice.
22. Return the sauce to a boil and reduce to about 3/4 cup reddish brown liquid.
23. Skim off some of the fat from the surface (if you havent refrigerated the dish overnight and skimmed it already) and then taste the sauce to make sure it has a good deep flavor.
24. If it isnt flavorful enough, continue to reduce it.
25. If it is too strong, lighten it with a splash of water.
26. To serve, snip and remove the string from each roll.
27. Slice the rolls into 1/8- to 1/4-inch-thick spirals and arrange on 2 warmed plates.
28. (Because the meat isnt hot when served, warming the plates is important.)
29. Reheat the sauce, if necessary, and then spoon it over the meat.
30. Put the ginger coins in a small separate dish for anyone who wants a sharp, spicy bite.
31. Before serving, check the beef to make sure it is warm.
32. If necessary, pop the plates into a microwave oven to reheat.
33. Serve immediately.

beef rough flank, fresh ginger, fish sauce, caramel sauce

Taken from www.epicurious.com/recipes/food/views/beef-flank-and-ginger-simmered-in-caramel-sauce-383056 (may not work)