Melting Flanken Roast with Fruit-Infused Sauce

Miriam (Pascal) Cohen Miriam (Pascal) Cohen
Leave a review

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!

11h 30m 8-10
Easy Gluten Free Passover Meat

Directions

Prepare the Sauce

  1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.

  2. 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.

  3. 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.

Prepare the Flanken Roast

  1. Preheat oven to 225 degrees Fahrenheit (105 degrees Celsius).

  2. 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.

  3. Cover pan tightly and bake overnight or for 10–12 hours, until very tender.

Tips:
This delicious sauce isn’t just for flanken roast! Double it and pour it over chicken bottoms. Bake covered for about two hours at 350 degrees Fahrenheit (175 degrees Celsius) for a second delicious dish!

Notes:
Plan Ahead: Sauce can be prepared two to three days ahead of time. Flanken roast is
definitely best enjoyed the day it’s made, but you can freeze it airtight if need be.
Rewarm covered until heated through. If you leave your oven on over Yom Tov, this is a great dish to serve for lunch, since you can stick it in the oven before going to sleep and enjoy it freshly cooked the next day.

Suggested Recipes

Explore

fruit sauce Miriam (Pascal) Cohen roast sauce showstopper yom tov mains yom tov meats
Did you make this recipe yet?

Photos from Our Community

See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.

Tell Us How It Went: Share Your Experience

0 Comments