Yussi’s flanken roast is melt-in-your-mouth, fall off the bone good. Simple technique and a few good ingredients are all you need to make a really special dish for Shabbat or Yom Tov.
For more Heimish recipes, watch Baruch Hashem It’s Shabbos!
Rub the salt, pepper, garlic powder and coriander well on to the roast, schmear the Tuscanini olive oil over the spices.
Add to pot/pan with garlic cloves, rosemary sprigs and the Baron Herzog wine.
Place in 250-255-degree oven for six hours (or more) covered. uncover for the last half hour.
Made this for Shabbos! It was amazing!!
Tender, juicy and so delicious!! There wasn’t a drop left!! Thank you so much!!
Can this be made for Pesach? We don’t roast, but there is liquid
You would like to make this on the stovetop?
Is it possible or will it change the outcome?
Yussi said it can definitely be made on a stovetop very low and slow or even in a crockpot.
Can you use spare ribs instead of a flanken roast? Cook same amount?
You should be able to but I don’t think you’d need as long in the oven.
My son whose 9 years old made this recipe twice because my family is obsessed with it!!
It’s so easy and so delicious!!!
Thank you so much!
Mmmmm delicious! We couldn’t get enough of this and looked beautiful brought to the table in an oven to table cookware