Flanken with Sweet Potatoes and Chestnuts

Leah Hamaoui Leah Hamaoui
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There are some dishes that give you the feeling that you just cooked the most delicious and incredible dish ever! Bone-in flanken, baked slowly with sweet potatoes, chestnuts, garlic, and a lot of sliced onions, is one of them. The onions melt down into a soft, jammy sweetness that coats the meat, while the sweet potatoes turn golden and tender, soaking up the rich sauce. The chestnuts add a little nutty bite that makes the dish feel warm and special without trying too hard. The sauce slowly deepens into something sweet and savory that elevates every bite. It’s got that Sephardic warmth — soft flavors, slow cooking, and the feeling of home tucked into every forkful.

3h 20m 4-6
Easy Gluten Free Meat

Contains: Tree nuts, Soy

Directions

  1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

  2. In a large, shallow pot, add onions, sweet potatoes, chestnuts, and flanken.

  3. In a bowl, combine the remaining ingredients. Pour the sauce over the meat. Crumple a piece of parchment paper and use it to cover the meat, then cover the pot with the lid. Bake for one hour.

  4. Lower temperature to 265 degrees Fahrenheit (130 degrees Celsius).

  5. Remove the pot from the oven and flip the pieces of meat. Bake for another hour, then flip the meat again.

  6. Bake for another hour, until fork-tender.

Credits

Description:
Photography by Chay Berger
Food Prep by Leah Hamaoui

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1 Comment

Esther Enkin •

Has anyone tried this in a slow cooker? How long?

Raquel Malul Kosher.com Team •
Reply to Esther Enkin

I think you should be able to do it in the crockpot. Either on high for a few hours or on low for longer.