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This flavorful, melt-in-your-mouth meat dish will surely be appreciated for a special Shabbos Chanukah seudah.
8 strips meaty bone-in flanken
salt, for sprinkling
pepper, for sprinkling
1 cup orange juice
1 orange, peeled and sliced into circles
1/2 cup garlic-hoisin sauce (I used Glicks)
1/4 cup Tuscanini Tomato Sauce
1 large tomato, diced
1 teaspoon ground ginger, or to taste
1 teaspoon orange extract, or 2 tablespoons orange zest
1/4 cup Gefen Duck Sauce
Preheat oven to 300 degrees Fahrenheit (150 degrees Celsius).
Place flanken in a large baking pan and sprinkle with salt and pepper.
Combine remaining ingredients in a mixing bowl; pour over and baste flanken. Cover pan tightly and bake for two hours.
Generously baste the meat again.
Reduce oven temperature to 250 degrees Fahrenheit (120 degrees Celsius) and continue to bake for an additional hour and a half, covered, or until the meat is very soft.
Food and Prop Styling by Renee Muller Photography by Moishe Wulliger
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