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Flanken, while not the cheapest cut of meat, is always a safe bet for me, especially for a Yom Tov meal with so much going on. The stress of turning out a perfectly medium-rare piece of meat that needs to coordinate with all the other things in my oven to be ready at exactly the right time is something I don’t want to think about when I have a whole month of Yom Tov meals to plan and cook. Flanken never fails me. Never dry, always flavorful, never a gamble — there’s a reason I come back to it again and again. Cook in advance to make your own life easier and warm when you’re ready for it. You’re the boss of your own menu! Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
6 pounds (3 kilograms) bone-in flanken (see note)
3 peaches, diced
1/2 cup soy sauce
1/4 cup Glicks Ketchup
1/4 cup sugar or 1/3 cup Health Garden Allulose
1 tablespoon Gefen Paprika
1 and 1/2 teaspoon dried rosemary or 1 tablespoon fresh
1 teaspoon Gefen Onion Powder
1 teaspoon pepper
1 teaspoon salt or to taste
Combine all sauce ingredients in a medium pot. Simmer over medium heat until the peaches are very soft, about 20 minutes. Let cool slightly, then use an immersion blend-er to blend. Taste for seasoning and adjust as necessary.
Preheat oven to 300 degrees Fahrenheit (150 degrees Celsius). Lay meat on heavy-duty aluminum foil, then cover with one to two cups of the sauce. Seal the foil tightly, completely enclosing the meat and sauce. Place your foil-covered meat on a baking sheet, to catch any drips.
Bake for three and a half hours or until very tender. If desired, before serving, brush meat with some more sauce, then broil for five minutes to lacquer the meat.
Food and Prop Styling by Renee Muller Photography by Moishe Wulliger
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