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In my opinion, when you have an incredible piece of meat to work with, it’s worth going the extra mile (like pulling out your food processor) to make it that much more amazing. This flanken roast is a guaranteed showstopper that will have your guests raving for years to come!
1 5-bone flanken roast (4 to 5 pounds/2 to 2 and 1/2 kilograms)
salt, for sprinkling
pepper, for sprinkling
6 shallots, peeled and halved
1 large carrot, cut into chunks
2 inches (5 centimeters) fresh ginger, minced, or 4 cubes Gefen Frozen Ginger
3 pears, preferably Bosc, peeled and cut into chunks
6 cloves garlic, minced or 6 cubes Gefen Frozen Garlic
1/4 cup oil, such as Tonnelli Avocado Oil
2 teaspoons salt, divided
1/2 teaspoon black pepper
3/4 cup red wine, such as Tuscanini Red Cooking Wine
1/4 cup orange juice
1/4 cup Tuscanini Lime Juice
2 tablespoons sugar
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.
Place shallots, carrot, ginger, pears, garlic, oil, one teaspoon salt, and pepper on the prepared baking sheet. Toss to coat everything evenly. Roast uncovered for 45 minutes, stirring halfway through. Set aside to cool.
Once cooled, transfer everything from the pan into the bowl of a food processor. Puree until mostly smooth. Add wine, orange juice, lime juice, sugar, and remaining salt. Blend well until completely smooth.
Preheat oven to 225 degrees Fahrenheit (105 degrees Celsius).
Sprinkle a generous amount of salt and pepper all over the flanken roast, then rub the sauce over it. Place into a large roasting pan. If you have any extra sauce, pour it into the pan around the roast.
Cover pan tightly and bake overnight or for 10–12 hours, until very tender.
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